Lamb shank pie recipe
A hearty, warming pie, chock-a-block with diced carrots, celery, onions, garlic, bay leaves, lamb shanks, and fresh thyme... all encased in a puff pastry blanket.
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Ingredients
- 4 lamb shanks
- 4 tbsp plain (all-purpose) flour, for dusting
- 4 tbsp olive oil
- 40 g butter
- 3 carrots, diced
- 2 celery stalks, diced
- 2 onions, diced
- 5 garlic cloves, roughly chopped
- 250 ml veal stock
- 375 ml red wine
- 2 bay leaves
- 3 sprigs thyme, leaves picked
- 1 pinch salt and freshly ground black pepper, to taste
- 2 tbsp flat-leaf (Italian) parsley, finely chopped
- 4 sheets puff pastry
- 1 egg, lightly beaten for egg wash
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