Lamb Shank Pot Pie
Looking for something a bit different? This lamb shank pot pie is a great family dish with a cheeky twist!
- 4 small-medium lamb shanks
- 2 tbsp olive oil
- 2 small onions, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 2 garlic cloves, peeled
- 4 anchovies
- 250ml red wine
- 500ml lamb stock
- 2 sprigs thyme
- 2 sprigs rosemary
- 125g cubed, ice cold butter
- 125g cold cream cheese
- 250g plain flour
- 1 egg, beaten
- 2 tbsp double cream
- Mashed potatoes
- Mint sauce
- Sauteed greens
- Heat the oil in a large casserole, then brown the lamb shanks well.
- Use tongs to take the shanks out of the casserole and put them in a dish to one side.
- Add the onions, carrot, celery and garlic into the casserole and cook gently until the finely chopped vegetables are soft.
- Add the anchovies and stir to dissolve them into the mixture.
- Add the red wine and cook for 3-4 minutes, stirring and scraping to de-glaze the pan.
- Put the lamb shanks back in the pan, add stock to cover them, and bring to the boil. Cover with a lid and simmer for 1.5-2 hours until the meat is tender. Check a few times to make sure the shanks are still covered with liquid - if not, top the casserole up with more stock.
- While the lamb shanks are cooking, make your pastry. slide the lids over the shank bone to fit on top of the pudding tins, with a 1-1.5cm overhang around the edge.
- Put the butter and flour into a food processor and pulse until you have coarse breadcrumbs. Leave a few lumps of butter bigger than others - this will make the pastry slightly flaky.
- Add the cream cheese and pulse a few times more, until the pastry starts to come together in a ball.
- Tip the pastry out and shape it into a solid ball. Pat it down into circle 3cm thick, then wrap it in cling film and put it in the fridge for 30 minutes.
- After 1.5-2 hours, the lamb shanks should be very tender but not yet falling off the bone.
- Put one lamb shank upright in each pudding tin, then divide the remaining sauce among the tins - reduce it or top it up with stock accordingly.
- Preheat the oven to 200C (180C fan).
- Let the shanks cool in their tins for 15 minutes then roll out the pastry, just big enough to cut four lids each 2-3cm bigger than the top of your pudding tins. Cut an X in the middle of each to slide the shank bone through.
- Slide the lids over the shank bone to fit on top of the pudding tins, with a 1-1.5cm overhang around the edge.
- Pinch the pastry around the edge of the tin to secure it. Cut the pastry in a circle around the bone, so that air can escape.
- Beat together the egg and cream, and brush this egg wash on top of the pastry lids. Bake for 25 minutes until golden brown.
- Let the pies cool for five minutes before serving them in their tins with mashed potato, mint sauce, and sautéed greens.