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Lamb Shank Pie

Course Dinner, Main Course
Total Time 5 hours
Servings 2

Ingredients

Crust

  • 1 1/2 cup flour
  • 1/2 tsp salt
  • 3/4 stick butter
  • 1 egg
  • 1/4 tsp apple cider vinegar
  • 1 tbsp water

Pie

  • 2 lamb shanks
  • salt and pepper
  • 1 tbsp oil
  • 1-2 carrots chopped 3/4 cup
  • 1/4 onion chopped 3/4 cup
  • 3 sprig oregano
  • 3 sprig thyme
  • 1 sprig rosemary
  • 2 cloves garlic
  • 1 bay leaf
  • 1 pinch chii flake
  • 1/4 cup sherry
  • 4 cup beef stock
  • 1 potato diced 1 1/2 cups
  • 3/4 cup peas
  • 1 egg for wash

Instructions

Crust

  • Mix egg, water, and vinegar. Refrigerate until ready to use. Mix flour and salt. Cut the butter into the flour. Combine with the egg mixture. Knead the dough 3-4 times. Cut it in half, form into a disc, wrap, and refrigerate 1-24 hours.

Pie

  • Preheat the oven to 350 degrees. Season the shanks with salt and pepper. Heat an oven safe pan over medium high heat. Add 1 tablespoon of oil to the pan. Sear the lamb on all sides. Add the carrots, onions, garlic, herbs, chili flake, and bay leaf. Deglaze the pan with sherry. Add the beef stock to the pan. Bring to a simmer, cover, and place in the oven. Cook for 2 hours or until lamb is tender. Remove the lamb and herbs from the pan. Pour the sauce and vegetables in a blender container. Blend until smooth and pour back into the pan. Add the potatoes to the pan and bring to a simmer. Cook until the potatoes are tender and sauce has thickened. Season with salt and pepper to taste. Cool the sauce to room temperature and stir in the peas.
  • Preheat oven to 350 degrees. Roll each of the dough discs to 1/4 inch thickness. Cut top crusts from the dough. Fill molds with the dough. Spoon some of the sauce into the molds. Place lamb shakes in the molds. Fill with the remaining sauce. Cut a hole in the top crust for the bone. Place the top over the pie and press to seal. Brush with egg wash. Cook in the oven for 30-45 minutes or until browned. Cool 10 minutes before serving.