Lamb Shank Pot Pie | The Barossa Mag

Ingredients

• 1 (375g packet) Carême Butter Puff Pastry, defrosted
• 4 French-trimmed lamb shanks (400g each – you can ask your butcher to do this)
• Flour, for dusting
• 1/4 cup olive oil
• 1 large onion, chopped
• 1 stick celery, chopped
• 1 carrot, chopped
• 1 1/2 teaspoons caraway seeds
• 2 cloves garlic, finely sliced
• 1 chorizo, halved lengthways and sliced 1cm thick
• 1 bay leaf
• 1 sprig rosemary
• 2 cups (500ml) dry red wine
• 1 400g tin crushed tomatoes
• 500ml beef stock
• 2 teaspoons cracked black pepper
• Salt, to taste
• 1 tablespoon cornflour
• 1 tablespoon water
• 1 egg, beaten