Lamb Shank Pie

Rich, comforting, and irresistibly hearty, this Lamb Shank Pie celebrates slow-cooked indulgence at its finest. Tender lamb shanks are braised low and slow until the meat falls effortlessly from the bone, infused with deep flavours from red wine, rosemary, garlic, and caramelised onions. The braising liquor reduces into a glossy, savoury gravy that hugs every strand of the succulent meat.
Cooking Time
120
Portions
2

Ingredients

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  • g Country Range Signature Mash Potatoes
  • ml vegetable oil
  •   large lamb shank
  •   small diced onion
  •   small diced carrot
  •   stick of diced celery
  •   sliced small leek
  • ml red wine
  • ml chicken stock
  •   tbsp Country Range Mixed Herbs
  •   Country Range Bay Leaves
  • g Country Range Puff Pastry
  •   beaten egg beaten egg

  • 1

    Step 1

    Pre heat the oven to 200c / 180c fan
  • 2

    Step 2

    Brown the lamb shank in hot oil and remove from the large pan
  • 3

    Step 3

    Add the diced veg and continue fry
  • 4

    Step 4

    Add the lamb back in to the pan and season with a little salt and pepper
  • 5

    Step 5

    Add the red wine, mixed herbs, bay leaf, chicken stock and simmer for 2 hours
  • 6

    Step 6

    Once the stock has reduced and the meat is tender and unc-tuous, place into a suitable pie dish
  • 7

    Step 7

    Cool for 1 hour then top with country range puff pastry, brush with egg wash
  • 8

    Step 8

    Bake in a hot oven for 25 mins and serve with buttered runner beans and fondant potatoes

Ingredients

  • 300 g Country Range Signature Mash Potatoes
  • 50 ml vegetable oil
  • 1 large lamb shank
  • 1 small diced onion
  • 1 small diced carrot
  • 1 stick of diced celery
  • 0.25 sliced small leek
  • 100 ml red wine
  • 500 ml chicken stock
  • 0.5 tbsp Country Range Mixed Herbs
  • 2 Country Range Bay Leaves
  • 150 g Country Range Puff Pastry
  • 1 beaten egg beaten egg