Lamb shank pies | Sainsbury`s Magazine

Ingredients

• 6 lamb hind shanks, each weighing about 400g
• 50g plain flour
• 3 tbsp olive oil
• 2 medium onions, finely chopped
• 4 fat garlic cloves, crushed
• 2 sprigs of rosemary, leaves only
• 2 large sprigs of thyme, leaves only
• 2 fresh bay leaves
• 2 tbsp tomato purée
• 300ml red wine
• 1 x 450g tub fresh beef stock
• 1 x 450g tub fresh chicken stock
• 1 tbsp redcurrant jelly
• 2 medium carrots, peeled and finely chopped
• 2 sticks celery, finely chopped
• 20g softened butter
• 750g chilled puff pastry
• 1 large egg, beaten, to glaze