Braised Lamb Shank Pie
Indulge in the ultimate comfort food with this Braised Lamb Shank Pie—an irresistible combination of tender, slow-braised lamb, hearty vegetables, and a rich, savory gravy all nestled beneath a golden, flaky puff pastry crust. Perfectly seasoned with rosemary, thyme, and a splash of red wine, this dish transforms humble ingredients into a luxurious, show-stopping centerpiece. The lamb is braised to perfection in a Dutch oven, its flavors slowly developing over hours, before being shredded and baked into a pie that’s both cozy and decadent. Ideal for a cozy family dinner or a special occasion, this recipe serves up to four and is a delicious way to elevate your pie game.
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Recipe Information
Ingredients
- 2 pieces lamb shanks
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 medium carrots, diced
- 2 pieces celery stalks, diced
- 3 pieces garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup red wine
- 2 cups beef stock
- 1 teaspoon fresh rosemary, minced
- 1 teaspoon fresh thyme, minced
- 2 pieces bay leaves
- 1 cup frozen peas
- 2 tablespoons all-purpose flour (for dusting)
- 1 sheet store-bought puff pastry sheet
- 1 piece egg, beaten (for egg wash)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 325°F (160°C).
Season the lamb shanks generously with salt and black pepper.
Heat olive oil in a large ovenproof pot or Dutch oven over medium-high heat. Sear the lamb shanks for 3-4 minutes per side until browned. Remove the shanks and set aside.
In the same pot, add the diced onion, carrots, celery, and garlic. Cook for 5-7 minutes, stirring occasionally, until softened.
Stir in the tomato paste and cook for 1-2 minutes to remove any raw taste.
Deglaze the pot by pouring in the red wine. Scrape the bottom of the pot to release any browned bits.
Add the beef stock, rosemary, thyme, and bay leaves. Stir to combine.
Return the lamb shanks to the pot, ensuring they are mostly submerged in the liquid. Cover the pot with a lid and transfer it to the preheated oven.
Braise the lamb for 2.5 to 3 hours, or until the meat is fork-tender and falling off the bone.
Remove the pot from the oven. Carefully take the lamb shanks out of the pot and shred the meat, discarding the bones and any excess fat.
Return the shredded lamb to the pot and stir in the frozen peas. If the gravy is too thin, simmer on the stovetop for a few minutes to thicken.
Taste and adjust seasoning with salt and pepper. Allow the filling to cool slightly.
Preheat your oven to 375°F (190°C).
Roll out the puff pastry on a lightly floured surface. Cut it to fit the top of your desired pie dish.
Transfer the lamb filling to the pie dish and cover it with the puff pastry, pressing the edges to seal. Trim any excess pastry.
Brush the pastry with the beaten egg to create a golden crust.
Cut a few small slits in the pastry to allow steam to escape.
Bake the pie in the oven for 25-30 minutes, or until the pastry is puffed and golden.
Allow the pie to cool for 5-10 minutes before serving. Enjoy your Braised Lamb Shank Pie!
Nutrition Facts
Calories |
1292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.4 g | 75% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 2096 mg | 91% | |
| Total Carbohydrate | 68.1 g | 25% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 22.4 g | ||
| Protein | 76.3 g | 153% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 260 mg | 20% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 2592 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
