Slow-cooked lamb shank pie | Women's Weekly Food
Juicy lamb and buttery pastry makes a meal so memorable, it'll be worth all the effort you put in. Make the filling a day early for an easier cook.
Ingredients
- 4 lamb shanks (about 1kg)
- 1/2 cup (75g) plain flour
- 2 tablespoon olive oil
- 2 medium (240g) carrots, chopped
- 3 (300g) celery sticks, chopped
- 2 medium (300g) brown onions, chopped
- 4 clove garlic, chopped
- 1/4 cup (70g) tomato paste
- 1 1/2 cup (375ml) red wine
- 1 1/2 cup (375ml) veal or beef stock
- 1 teaspoon fresh thyme leaves
- 2 bay leaves
- 4 sheets frozen shortcrust pastry, partially thawed
- 3 sheets butter puff pastry
- 1 egg, beaten lightly
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