Lamb shanks are one of my favourite cuts of meat. Cheap(sometimes), tender when cooked right and they look gnarly.
When i’m home I love making lamb shank pies for my Dad, it’s legit his favourite. The bone sticking out really serves no purpose but it looks cool.
You can skip the pastry part and this recipe makes a good stew.
3 x Lamb Shanks(Have your butcher cut the bottom of the join off.)
2 sticks celery
1/2 cup flour
1L of stout(ish) – I used Mountain Goat Surefoot Stout because I Goat.
5 sheets of puff pastry
1 egg whisked
- Dust the lamb shanks in flour and seal in a small amount of oil in a heavy pan.
- Drain and discard the oil.
- Finely dice the vegetables and braise on a low heat in some olive oil until soft. VOILA MIREPOIX. Once soft add in the remaining flour.
- Add the shanks back in and the stout.
- bang the pot in the oven and cook at 200 for 3 hours. Allow to cool on a bench top. Season to taste(I like lots of pepper).
- Strip the meat, reserve the bones and add it to the fridge.
- Remove the fat cap(the fat that settles to the top) coz that shit is gross man.
- Take 5 pieces of grease proof paper the same size as the pastry sheets, place the pastry on them and bung them into pie molds(6 inch ones will do). Perforate the pastry with a fork to stop it being crasey.
- Add the lamb one to the centre and press it firmly into the pastry. Heap in the lamb filling and it should mound up a little.
- Fold the pastry into the centre around the lamb bone. Cool right?
- Brush with the whisked egg and bung into a 180C oven for about 35 minutes.