Name: Family Lamb Shank And Rosemary Pie Recipe
Total time: 140 min
Yield: 4
Cuisine: American

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Tender lamb shanks make a delicious filling for this family pie. 

How to make Family Lamb Shank And Rosemary Pie Recipe

Sarah Hobbs

Crawler

American

<p>Tender lamb shanks make a delicious filling for this family pie. </p>

Non Vegetarian

Olive oil

Lamb Shanks

Brown onion,  cut into wedges

Carrots,  peeled,  coarsely chopped

Celery coarsely chopped

Garlic Cloves,  Crushed

Bottle dark ale

Massel chicken style liquid stock

Rosemary stems

Dried Bay Leaf

Gluten free cornflour

Water

Frozen peas

Sheet gluten free puff pastry

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 1

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 1/22 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 2

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 3

Preheat oven to 200c. 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.

step 4

Taste