Lamb Shank Pot Pies

There’s no doubt what type of pot pie you’re eating when you see a dramatic lamb shank sticking out of the pastry. This is a fun crowd pleaser, loaded with vegetables and hearty beans. You can just as easily make it as a single dish if you prefer.

Prep:
40 minutes
Cook:
3 hours
Serves:
4-6

Ingredients

4 lamb shanks

1⁄4 cup flour

2 Tbsp olive oil

1 onion, chopped

2 carrots, chopped

1 stick celery, chopped

2 sprigs thyme leaves

2 cloves garlic, chopped

1 cup dry white wine

1 cup chicken stock

1 tsp salt

1 Tbsp cornflour mixed with 2 Tbsp water

200g leafy greens such as kale or silverbeet

1 tin white beans, drained

1 sheet Paneton puff pastry

1 egg, lightly beaten, for brushing

Method

Season the flour with salt and pepper in a bowl, then dredge the lamb shanks so they’re lightly coated all over. Heat the oil in an ovenproof casserole dish. Brown the shanks all over and set aside. Add the onion, carrots, and celery to the pan and fry gently for 5-10 minutes, adding a dash more oil if necessary. Cook until soft, then add the thyme and garlic and cook for 1 minute.

Add the wine and bring up to a simmer. Add the chicken stock, lamb shanks, and salt to the pan and return to a simmer. Cover with a lid, then turn the heat to low and cook for 11⁄2-2 hours, or until the lamb is tender. Alternatively, transfer the covered dish to a 160°C oven for the same amount of time.

Remove the shanks and set aside to cool. When cool enough to handle, shred the meat from the bones, reserving the bones if you would like to stick them into the pies. Add the cornflour slurry to the sauce and cook for a few minutes to thicken. Blanch the greens in boiling, salted water until tender. Drain and roughly chop.

Combine the lamb, beans, and chopped greens with the thickened sauce and adjust seasoning to taste. Put the mix into individual oven-proof pie dishes, or a single large pie dish. This can be made a couple of days ahead. Nestle in the lamb shank bones, if using.

Cut out the pastry to cover your chosen baking dish with a little overhang. Use a small cookie cutter to cut out rounds of pastry large enough to fit over the lamb bones. Crimp or decorate the edges, then brush the pastry with the egg.

Preheat the oven to 200°C. Bake for 30 - 40 minutes until the pastry is golden and the meat is cooked through.