A beautiful, classic gastro pub meal, that you could be feasting on anywhere in the UK!


  • 3kg lamb shanks

  • 2lt chicken stock

  • 3 pieces celery

  • 4 pieces carrot

  • 1kg turnip

  • 400g crushed tomato

  • 4 onions

  • 2 sticks cinnamon

  • 3 sticks rosemary

  • 2 sticks star anise

  • 50g butter

  • 50g flour

  • 2 cups white wine

  • 2 tablespoons green pepper corn

  • ½ cup chopped parsley

  • ½ cup chopped garlic


  • 1.

    Brown the lamb shanks in a deep roasting dish.

  • 2.

    Add half the vegetables, crushed tomatoes and chicken stock, garlic, cinnamon, star anise.

  • 3.

    Cover and bake at 140c for 4-5 hours until meat starts to fall off the bone.

  • 4.

    Strain away half the liquid.

  • 5.

    Pick meat from shank keeping it in large pieces.

  • 6.

    Make a rue with flower, butter and add cooking oil.

  • 7.

    Cut rest of vegetables into 1cm dice and blanch.

  • 8.

    Refresh in ice water.

  • 9.

    Mix all ingredients together, season with parsley and peppercorns and cool.

  • 10.

    Line pie dish with short crust pastry. Fill with cold pie mix and cover with puff pastry.

  • 11.

    Egg wash and cut 2 large holes in the top to release steam.

  • 12.

    Garnish with poppy seed/sesame seed.

  • 13.

    Bake at 200c for 15-20 mins.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 2062kj
  • Fat Total 116g
  • Saturated Fat 55g
  • Protein 157g
  • Carbohydrate 79g
  • Sugar 28g
  • Sodium 1430mg

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.

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Recipe provided by Greenwood Hotel

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