Braised Lamb Shank Pie Recipe

Name: Braised Lamb Shank Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 g rough puff pastry; 1 beaten egg; 50 g plain flour; 6 lamb shanks; 2 tablespoons olive oil; 4 red onions, quartered; 8 garlic cloves, peeled and smashed; 750 ml of full bodied red wine; 300 ml beef stock; 2 tablespoons finely chopped rosemary; 3 tablespoons red currant jelly; maldon salt; cracked black pepper

Servings: persons

400 g rough puff pastry
1 beaten egg
50 g plain flour
6 lamb shanks
2 tablespoons olive oil
4 red onions, quartered
8 garlic cloves, peeled and smashed
750 ml of full bodied red wine
300 ml beef stock
2 tablespoons finely chopped rosemary
3 tablespoons red currant jelly
maldon salt
cracked black pepper

1
Season flour with good pinch of salt and plenty of pepper dust the lamb shanks in seasoned flour.
2
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.
3
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.
4
Preheat oven to 200 degrees
5
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.
6
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.
7
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.
8
Enjoy.

941

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 400 g rough puff pastry, 1 beaten egg, 50 g plain flour, 6 lamb shanks, and more.

Yes, Braised Lamb Shank Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Braised Lamb Shank Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions