Lamb Shank Pies
Easy
•190 Min
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You will need a hearty appetite for these pies or you could always share them if you are feeling kind.. If you can’t find the small French trimmed ones, and use the larger one, don’t forget to increase the cook time.
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Ingredients
4
portions
ingredient_quantity
recipe ingredient
Small lamb shanks
4
Extra Virgin Olive Oil
1
tbsp
Medium Brown Onion, chopped finely
200
g
Garlic, crushed
4
Cloves
Red Wine
625
mg
( 2.5 cups )
Water
250
mg
( 1 cup )
Carrots
240
g
( 2 )
Parsnips
240
g
( 2 )
2 celery stalks
120
g
Fresh Rosemary
10
g
( 1 tbsp )
Maggi Roast Chicken Gravy
54
g
Puff Pastry, Reduced-Fat
2
Utensils and appliances
Nutritional Information
Nutrition Table Footer
Carbohydrates
45.8 g
Energy
507.14 kcal
Fats
22.37 g
Protein
34.09 g
Nutrition Table Footer
160 min
5 min
20 min
Recipe steps
185 min
Step 1
Heat the oil in a large saucepan over high heat. Cook the shanks for 3 minutes each side or until well browned. Remove and set aside. Add onion and garlic to pan
Recipe steps
185 min
Step 2
Preheat the oven to 180°C/160°C fan forced. Divide shanks and vegetables between 4 x 1½ cup capacity dishes.
Recipe steps
185 min
Step 3
Cut four rounds of puff pastry and fit over the dishes, cutting a hole for the shank bone. Bake for 20 minutes or until golden. If desired serve with a leafy gree