BRAISED LAMB SHANK PIE
real comfort food, slow cooked melt in your mouth lamb in rich redcurrant gravy topped with light golden puff pastry. Doesn't get better than this served with creamy apple celeriac mash
Provided by west country scrumpy
Categories Savory Pies
Time 2h20m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 13
Steps:
- Season flour with good pinch of salt and plenty of pepper dust the lamb shanks in seasoned flour.
- Heat oil in a large heavy based casserole dish and brown shanks all over getting good coloring on all sides, add remaining flour, onions and garlic and stir well. pour in wine to deglaze followed by stock, rosemary, redcurrant jelly and a healthy grind of pepper.
- Bring to the boil, cover and turn down heat to cook at a very gentle simmer for around 2 hours untill meat falls off the bone and the sauce is rich and thickened. Remove bones reserving 3 of them and flake meat into small pieces.
- Preheat oven to 200 degrees
- Fill a two litre pie dish with the lamb filling. Roll pastry to about 3mm think and around 2.5cm larger than the dish. Cut a 2cm stripe from the pastry. Brush the rim of the dish with a little water and place stripe around the rim, pressing it down.
- Sit the 3 remaining shank bones at intervals along the length of the filling these will act as pie funnels releasing steam when baking and also stop pastry from sinking into the pie filling and becoming soggy.
- Cut 3 slits in pastry lid at same intervals as the lamb bones, place on top and slide over bones. Press down edges of the pastry to seal. Trim off any excess and crimp the edges with a fork. Brush with beaten egg and bake for 30-35mins untill pastry is crisp and golden.
- Enjoy.
Nutrition Facts : Calories 1234.5, Fat 64.6, SaturatedFat 21.1, Cholesterol 273.1, Sodium 553.8, Carbohydrate 57, Fiber 2.8, Sugar 9.8, Protein 79.8
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Mahadi Khan
[email protected]This recipe is missing a lot of important information. It doesn't say what size pie dish to use, how long to cook the pie, or what temperature to bake it at.
Ammara Kamran
[email protected]The lamb in this pie was a bit gamey for my taste. I think I would have preferred it if the lamb had been marinated overnight before cooking.
Muhammad Umair Yaqoob official
[email protected]This pie was a bit too heavy for my taste. The lamb was a bit tough and the gravy was too thick. I think I would have preferred it with more vegetables.
Najmun Nahar
[email protected]I'm a bit of a novice in the kitchen, but this recipe was easy to follow and the pie turned out great. The lamb was cooked perfectly and the gravy was rich and flavorful. I will definitely be making this again.
SquiqlyFish
[email protected]I followed the recipe exactly, and my pie turned out perfectly. The lamb was tender and juicy, and the gravy was delicious. My family loved it!
Niloy Ahmed Sabbir
[email protected]This pie was a bit more work than I expected, but it was worth it. The lamb was fall-off-the-bone tender, and the gravy was perfect. I would definitely recommend this recipe, but be prepared to spend some time in the kitchen.
Michael Hornberger (Liven Clean)
[email protected]I'm not a huge fan of lamb, but this pie was delicious. The lamb was cooked perfectly, and the gravy was rich and flavorful. I would definitely recommend this recipe to anyone who loves lamb.
Asif Zehri
[email protected]This pie is amazing! The lamb is so tender and flavorful, and the gravy is to die for. I love the combination of herbs and spices. I will definitely be making this again.
Clayton Wright
[email protected]This recipe is missing some key ingredients. There's no salt or pepper in the ingredient list, and the instructions don't say when to add them. I also think it needs more vegetables.
Khumbulani Mbawla
[email protected]I've tried this recipe twice now, and both times the lamb was overcooked. I'm not sure what I'm doing wrong. Maybe I need to cook it at a lower temperature or for a shorter amount of time.
Candace Barber
[email protected]I followed the recipe exactly, but my pie didn't turn out as good as the pictures. The lamb was a bit tough, and the gravy was too thin. I'm not sure what went wrong.
Nashon Omosh
[email protected]This pie was a bit more work than I expected, but it was worth it. The lamb was melt-in-your-mouth tender, and the gravy was delicious. I would definitely recommend this recipe, but be prepared to spend some time in the kitchen.
Mathew Wafula
[email protected]I was a bit hesitant to try this recipe because I'm not a very experienced cook. But I'm so glad I did! The instructions were easy to follow, and the pie turned out perfectly. My husband and kids loved it.
Pedro Salas
[email protected]This recipe is a keeper! I'm not a huge fan of lamb, but this pie changed my mind. The lamb was so tender and flavorful, and the combination of herbs and spices was perfect. I will definitely be making this again.
Regina Blessing
[email protected]I've made this pie several times now, and it's always a hit. The lamb is so tender and juicy, and the gravy is to die for. I love that I can make it ahead of time, so it's perfect for busy weeknights.
Moses Kallon
[email protected]This braised lamb shank pie was an absolute delight! The lamb was fall-off-the-bone tender, and the gravy was rich and flavorful. The crust was perfectly golden brown and flaky. I followed the recipe exactly, and it turned out beautifully. My family