Lamb Shank Pie. Three words that within a millisecond of being heard get the saliva glands working flat out and simultaneously get a big YES from the part of the brain that is responsible for the “Yes” word. Yes, I’ll have one of those please, how big are they? Should I get two? Yes, I shall. Two Lamb Shank Pies please! Don’t make me wait I hate waiting!.
The problem is, if you’re making these at home, there is nothing to do but wait. As I write this the Lamb Shanks are in the oven, two hours into their four hour cook. After that time has passed, I’ll need to cool them, remove the meat from the bone, and mix it with some of the sauce to make a thick filling for the pie. It will need to cool before I can move on to the next step (turn it into a pie).
Lamb Shanks are fricken delicious simply on there own, but when you combine the fall-apart tender meat, thick unctuous red wine sauce, & crispy golden puff pastry, you have a pie that is very close to perfection.
There are other Meat Pies that rivals this one, my other favoutie can be found here http://www.45degrees.co.nz/steak-guinness-pie/ .
I’m adding some mashed potato and cheese to these pies, mostly because I can, and mashed potatoes and Lamb Shanks are almost always paired together for good reason.
Lamb Shank Pie
The recipe for the Lamb shanks can be found here http://www.45degrees.co.nz/lamb-shanks-red-wine/
Once you have the Lamb Shanks cooked, strip the meat off the bone and combine with some of the sauce. Then simply put the meat/sauce into a puff pastry lined tin, top with Mashed Potato, Cheese, and a puff pastry lid. Brush with an egg wash and pierce a hole in the top of the pastry to let any steam escape. Bake in a 180 Celsius oven for 20 minutes, or until the pastry is crispy and brown.