BRAISED LAMB SHANK PIE
real comfort food, slow cooked melt in your mouth lamb in rich redcurrant gravy topped with light golden puff pastry. Doesn't get better than this served with creamy apple celeriac mash
Provided by west country scrumpy
Categories Savory Pies
Time 2h20m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 13
Steps:
- Season flour with good pinch of salt and plenty of pepper dust the lamb shanks in seasoned flour.
- Heat oil in a large heavy based casserole dish and brown shanks all over getting good coloring on all sides, add remaining flour, onions and garlic and stir well. pour in wine to deglaze followed by stock, rosemary, redcurrant jelly and a healthy grind of pepper.
- Bring to the boil, cover and turn down heat to cook at a very gentle simmer for around 2 hours untill meat falls off the bone and the sauce is rich and thickened. Remove bones reserving 3 of them and flake meat into small pieces.
- Preheat oven to 200 degrees
- Fill a two litre pie dish with the lamb filling. Roll pastry to about 3mm think and around 2.5cm larger than the dish. Cut a 2cm stripe from the pastry. Brush the rim of the dish with a little water and place stripe around the rim, pressing it down.
- Sit the 3 remaining shank bones at intervals along the length of the filling these will act as pie funnels releasing steam when baking and also stop pastry from sinking into the pie filling and becoming soggy.
- Cut 3 slits in pastry lid at same intervals as the lamb bones, place on top and slide over bones. Press down edges of the pastry to seal. Trim off any excess and crimp the edges with a fork. Brush with beaten egg and bake for 30-35mins untill pastry is crisp and golden.
- Enjoy.
Nutrition Facts : Calories 1234.5, Fat 64.6, SaturatedFat 21.1, Cholesterol 273.1, Sodium 553.8, Carbohydrate 57, Fiber 2.8, Sugar 9.8, Protein 79.8
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Tarnia Cherrett
[email protected]This was my first time making lamb shank pie and it turned out great. The lamb shanks were fall-apart tender and the gravy was rich and flavorful. The pastry was also flaky and golden brown. I served it with mashed potatoes and green beans and it was
Leo Orto
[email protected]I'm not a fan of lamb, but I thought I'd give this recipe a try. I was pleasantly surprised! The lamb shanks were very tender and the gravy was flavorful. The pastry was also flaky and delicious. I would definitely make this again.
Ravindrakumaran Ponnusamy
[email protected]This pie was delicious! The lamb shanks were fall-apart tender and the gravy was rich and flavorful. The pastry was also flaky and golden brown. I would definitely recommend this recipe.
Khadarcadaawe Khadaryare
[email protected]This pie was a bit too rich for my taste, but my husband loved it. The lamb shanks were very tender and the gravy was flavorful. The pastry was also flaky and golden brown. I would probably make this again, but I would use less butter and cream in th
Unearthly Craft
[email protected]I love lamb shank pie, and this recipe did not disappoint. The lamb shanks were perfectly cooked and the gravy was rich and flavorful. The pastry was also flaky and golden brown. I would definitely make this again.
Lufuno Matshivha
[email protected]This was my first time making lamb shank pie and it turned out great. The lamb shanks were fall-apart tender and the gravy was rich and flavorful. The pastry was also flaky and golden brown. I served it with mashed potatoes and green beans and it was
Zahid Hosen
[email protected]I'm not a huge fan of lamb, but I thought I'd give this recipe a try. I was pleasantly surprised! The lamb shanks were very tender and the gravy was flavorful. The pastry was also flaky and delicious. I would definitely make this again.
Faruq keshinro
[email protected]I made this pie for a dinner party and it was a huge success. Everyone raved about how delicious it was. The lamb shanks were so tender and juicy, and the gravy was rich and flavorful. I would definitely recommend this recipe.
Nankya Margie
[email protected]This pie was a bit more work than I expected, but it was worth it. The lamb shanks were fall-apart tender and the gravy was divine. I used a store-bought pie crust to save time, and it still turned out great.
Ibne Hussain
[email protected]I followed the recipe exactly and it turned out perfectly. The lamb shanks were so tender they melted in my mouth. The gravy was delicious and the pastry was flaky and golden brown. I served it with mashed potatoes and green beans and it was a hit wi
Abdirashid Abdullahi
[email protected]This lamb shank pie was an absolute delight! The meat was fall-off-the-bone tender and the gravy was rich and flavorful. The pastry was flaky and golden brown. I would definitely make this again.