A beautiful, classic gastro pub meal, that you could be feasting on anywhere in the UK!
Brown the lamb shanks in a deep roasting dish.
Add half the vegetables, crushed tomatoes and chicken stock, garlic, cinnamon, star anise.
Cover and bake at 140c for 4-5 hours until meat starts to fall off the bone.
Strain away half the liquid.
Pick meat from shank keeping it in large pieces.
Make a rue with flower, butter and add cooking oil.
Cut rest of vegetables into 1cm dice and blanch.
Refresh in ice water.
Mix all ingredients together, season with parsley and peppercorns and cool.
Line pie dish with short crust pastry. Fill with cold pie mix and cover with puff pastry.
Egg wash and cut 2 large holes in the top to release steam.
Garnish with poppy seed/sesame seed.
Bake at 200c for 15-20 mins.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Recipe provided by Greenwood Hotel
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