Slow cooked lamb shank pie
Under the flaky puff pastry lid of this easy one pot pie is a delicious filling made from meltingly tender lamb, tomato, red wine and rosemary.
Start by slow-cooking the lamb shanks. First, preheat the oven to 150 degrees Celsius, then spray a casserole pan with oil and heat it over medium-high heat. Brown the lamb shanks in batches, turning them occasionally, for about eight minutes, then return them to the pan.
Chop a tablespoon of rosemary leaves. Pour wine over the lamb and bring to a boil. Let it bubble away for two minutes, then add tomato and sprinkle with chopped rosemary. Bring to a simmer, then turn off the heat and cover the pan tightly with foil. Pop it in the oven and bake for two hours, then remove the foil and bake for another 30 minutes or until the sauce has thickened and the lamb is tender enough to fall off the bone.
To make the pie, increase the oven to 200 degrees, cool the lamb slightly and then use two forks to shred the meat, discarding the bones. Put the lamb mixture in an oven-proof dish, cover with a sheet of puff pastry so the corners hang slightly over the side. Cut four slits in the centre of the pastry so the steam can escape. Take more pastry and cut out leaf shapes to decorate the top of the pie. Sprinkle with more rosemary leaves and sea salt flakes.
Then all you have to do is bake your pie for 20-25 minutes or until the pastry is puffed and golden. This five-ingredient pie makes a delicious meal with steamed veggies or salad on the side
Serves
6
Prep
15m
Note: + 30 mins cooling time
Cooking
3h 30m
Ingredients
- 6 Coles Australian Lamb Shanks
- 1½ tbs rosemary leaves
- 1 cup (250ml) red wine
- 2 x 410g cans diced tomatoes with onion and garlic
- 1½ sheets frozen puff pastry, thawed
Method
STEP 1
Preheat oven to 150°C. Heat a deep 22cm (base measurement) ovenproof frying pan or flameproof casserole pan over medium-high heat. Spray with olive oil spray. Cook half the lamb, turning occasionally, for 8 mins or until browned all over. Transfer to a plate. Repeat with remaining lamb.
STEP 2
Chop 1 tbs of the rosemary. Reserve remaining rosemary. Return the lamb to the pan and pour over the wine. Bring to the boil. Cook for 2 mins or until the wine reduces slightly. Add the tomato and chopped rosemary and bring to a simmer. Remove from heat. Cover the pan tightly with foil and bake, turning the lamb occasionally, for 2 hours or until the lamb is falling off the bone. Uncover and bake for a further 30 mins or until the sauce thickens slightly. Set aside for 30 mins to cool slightly.
STEP 3
Increase oven to 200°C. Remove the bones from the lamb. Use 2 forks to coarsely shred the meat and stir into the sauce in the pan. Season. Cover the pan with 1 sheet of puff pastry, allowing the corners to overhang slightly. Use a small sharp knife to make slits in the centre of the pastry. Cut the remaining pastry into leaf shapes. Arrange on top of the pie. Sprinkle with the reserved rosemary. Season with salt. Bake for 20-25 mins or until the pastry is puffed and golden.
Dietary Information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
