Mushroom and Lamb Shank Pot Pies Recipe | myfoodbook

Ingredients

• 1/4 cup plain flour
• 4 large lamb shanks, Frenched
• 2 tablespoons olive oil
• 1 brown onion, finely chopped
• 3 garlic cloves, crushed
• 2 sticks celery, finely chopped
• 2 medium carrots, diced
• 300g small Button or Swiss Brown Mushrooms, quartered
• 1 tablespoon fresh rosemary leaves, finely chopped
• 2 tablespoons tomato paste
• 2 cups beef stock
• 400g can diced tomatoes
• 2 sheets frozen butter puff pastry
• 1 egg, lightly beaten, for brushing