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Lamb Shank Red Wine & Rosemary Pie

Recipe by Anna Gare from The Best In Australia

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Lamb and rosemary are a match made in heaven. With the addition of red wine, this pie has a wonderful depth of flavour. You can make individual pies with this recipe so why not try it for your next dinner party?

Serves 8

Ingredients

8 Lamb shanks
3 tablespoons Plain Flour
vegetable oil for frying
5 cloves Garlic chopped
1 Onion
1 Leek
1 stick Celery
1 carrot
5 ripe Roma tomatoes diced
3 small Potatoes diced
2 freshly chopped Herbs rosemary, thyme & oregano
2 Bay leaves
3 cups red wine
3 cups chicken stock
Salt & Pepper
1 Dessert Spoon Cornflour
1 Lemon Zest only
1 tablespoon chopped Parsley
egg yolk to glaze pie
4 sheets ready rolled Puff pastries

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Method

Roughly dice onion, leek, celery & carrot.
Add oil to heavy based baking pan and lightly sauté vegies with garlic.
Remove from pan.
Coat shanks in flour and lightly brown in same pan adding more oil, if needed.
Once browned add red wine and cook for 1 minute to lift all the flavours off the bottom of the pan.
Put sautéed veges back on top of the lamb with potatoes, tomatoes, fresh herbs, bay leaves & pour over stock.
Season with salt and pepper and cover with foil.
Bake in oven on 180deg for about 3 hrs just until lamb becomes tender and can easily fall off the bone.
Pour the cooked shanks into a colander over a pot to separate the stock liquid from the meat and veg.
Skim any fat off the top of the stock and reduce by about a third on medium heat and thicken with corn flour.
Pull the meat off the shank bone and put back into the veg mix with thickened stock.
Add the fresh lemon zest and parsley.
Line a 28-30cm pan or individual pie dishes with puff pastry, put in filling and cover top with pastry, fold or fork edges together.
Brush with egg yolk and bake in oven for about 45 mins until pastry is golden brown.

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Recipe Rating

What do you think?

Lucy 2 months ago

is healthy

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Lucy 2 months ago

is heakthy

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Lucy 2 months ago

its nice dish.

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kate July 2010

I made the lamb shank recipe leaving the shanks on the bone and served it with mash it was so simple, tender and delicious just like that. Yummy winter food and it warmed up the house. The next day turned the left overs into a pie(removed the shank bone ofcourse) couldnt be bothered thickening the sauce so I just put a buttery puff on top and baked it till golden...Awesome!

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Lyn June 2010

Stan, see point 10. The stock and wine are reduced also starch from potatoes and carrots plus the cornflower will thicken this, Probably would not need much thickening after the long cooking. If you made the filling the day before the gelatinous nature of the shanks would thicken it more. Making this for a family gathering but as a big pie with a top of filo pastry and an inclusion of peas served with a roasted garlic mash.

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Stan September 2009

I have just been cooking this. 3 cups of wine and 3 cups of stock? That's a soup for 4 - how does that work with a pie? Seems madness to me, though the wine smells delicious!

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JS288 May 2009

going to try tomorrow night

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Betty May 2009

I found the flavour of this pie to be really lacking. It sounded so promising, but the end result was incredibly underwhelming.

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RV18 April 2009

Sounds great going to try it

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