Mushroom & Lamb Shank Pot Pies
¼ cup plain flour 4 large lamb shanks, Frenched 2 tablespoons olive oil 1 brown onion, finely chopped 3 garlic cloves, crushed 2 sticks celery…
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Cooking tools:
- Pie dish
- Pastry brush
- Zip-top bag
- Pan
- Chef's knife
- Cutting board
- Oven
- Stove
- Fork
- Baking sheet
- Parchment paper
- Plate
- Wooden spoon
- Measuring spoon
Ingredients
- ¼ 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
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