Slow-cooked lamb shank pie
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Slow cooker
- Skillet
- Stove
- Saucepan
- Slotted spoon
- Fork
- Mixing bowl
- Oven
- Baking sheet
- Parchment paper
- Pie weights
- Pie dish
- Cooling rack
- Rolling pin
- Pastry brush
- Paring knife
- Measuring spoon
- Spoon
- Whisk
Ingredients
- 4 lamb shanks (about 1kg)
- 1/2 cup (75g) plain flour
- 2 tablespoons olive oil
- 2 medium (240g) carrots, chopped
- 3 (300g) celery sticks, chopped
- 2 medium (300g) brown onions, chopped
- 4 cloves 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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