Family lamb shank and rosemary pie

Tasty Family lamb shank and rosemary pie Recipe

Tender lamb shanks make a delicious filling for this family pie.
Family lamb shank and rosemary pie
Prep Time : 0:20 | Cook Time : 2:00 | Total Time : 2:20 | Serving : 4 person.


  • 1 tbs olive oil

  • 6 lamb shanks

  • 1 brown onion, cut into wedges

  • 2 carrots, peeled, coarsely chopped

  • 2 celery sticks, coarsely chopped

  • 2 garlic cloves, crushed

  • 300ml bottle dark ale

  • 6 cups (1.25 litres) Massel chicken style liquid stock

  • 2 rosemary stems

  • 1 dried bay leaf

  • 1 1/2 tbs gluten-free cornflour

  • 2 tbs water

  • 1 cup (150g) frozen peas

  • 1 sheet gluten-free puff pastry (Coles brand)

  • 1 egg, lightly whisked


  • Step 1

    Heat oil in a large flameproof casserole dish over high heat. Add the half the lamb, cook, turning occasionally, for 5 minutes or until brown all over. Transfer to a bowl. Repeat with remaining lamb.

  • Step 2

    Add onion, carrot, celery and garlic to pan. Cook, stirring, for 5 minutes or until onion softens. Return the lamb and pour over the ale and stock. Add the rosemary and bay leaf. Bring to the boil. Reduce heat to low and cook, covered, turning occasionally, for 1 1/2–2 hours or until meat is falling off the bone. Remove the lamb shanks from the pan and set aside to cool slightly. Coarsely shred meat into pieces.

  • Step 3

    Tip fat and half the liquid from the casserole dish and return to a simmer over medium heat. Combine the corn flour and water, add to the casserole dish and cook until thickened. Add the shredded lamb and frozen peas and stir to combine. Season to taste.

  • Step 4

    Preheat oven to 200°C. Spoon lamb mixture into an 8 cup (2 litre) round ovenproof dish. Lightly brush the edge with a little egg. Place the pastry over the dish to enclose filling. Use a small sharp knife to lightly score pastry in a diamond pattern. Bake in preheated oven for 30 minutes or until golden brown and heated through.

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