Inside Cooking

Inside Cooking Ep 136: Mushroom & Lamb Shank Pot Pies

Melt-in-the-mouth braised lamb shanks with mushroom, onion and garlic sauce, topped with golden puff pastry, makes this ultimate lamb shank pie. The pie can be served either with gravy, creamy mashed potatoes or steamed vegetables.

Ingredients (for 4 servings)

  • ¼ cup plain flour
  • 4 large lamb shanks, Frenches
  • 2 tablespoons olive oil
  • 1 brown onion, finely chopped
  • 3 garlic cloves, crushed
  • 2 sticks celery, finely chopped
  • 2 medium carrots, diced
  • 300 g small button or Swiss Brown Mushrooms, quartered
  • 1 tablespoon fresh rosemary leaves, finely chopped
  • 2 tablespoons tomato paste
  • 2 cups beef stock
  • 400 g can diced tomatoes
  • 2 sheets frozen butter puff pastry
  • 1 egg, lightly beaten, for brushing

Instructions

(Preparation time : 35 mins ; cooking time : 3h 15 mins)

STEP 1

Preheat oven to 160˚C / 140˚C fan-forced. Place flour into a large snap-lock bag. Season. Add lamb shanks and toss to coat in flour. Shake off excess. Heat 1 tbs oil in a large ovenproof pan over medium-high heat. Brown lamb shanks until golden. Set aside.

STEP 2

Add remaining 1 tbs oil to the pan. Add onion, garlic, celery, carrots, mushrooms and rosemary. Cook, stirring often, for 3-4 minutes until onion softens.

STEP 3

Stir in tomato paste. Cook for 1 minute. Stir in stock and tomatoes. Cover and bring to the boil. Return lamb shanks to pan. Cover. Bake for 2 hour – 2 1/2 hours until lamb is very tender and sauce has thickened. Set aside to cool slightly.

STEP 4

Remove lamb shanks to a plate. Remove meat from bones, chop and add to mushroom mixture. Spoon into 4 x 1½ cup capacity greased oven-proof dishes (top 10 cm wide).

STEP 5

Increase oven to 190°C fan-forced. Place pastry onto a board to defrost. Cut 4 x 11cm rounds from pastry. Top pies with pastry. Press edges with a fork to seal. Brush with egg and cut a small cross into the centre of each. Place pies onto a baking tray lined with baking paper. Bake for 25-30 minutes or until pastry is puffed and golden. Serve.

Be sure to check out the recipe video on YouTube for more useful tips on the recipe!

Inside Cooking Ep 136: Mushroom & Lamb Shank Pot Pies