Mushroom and Lamb Shank Pot Pie
- ¼ cup plain flour
- 4 large lamb shanks (frenched)
- 2 tablespoons olive oil
- 1 brown onion (finely chopped)
- 3 garlic cloves (crushed)
- 2 sticks celery (finely chopped)
- 2 medium carrots (diced)
- 300 g small button or Swiss Brown Mushrooms (quartered)
- 1 tablespoon fresh rosemary leaves (finely chopped)
- 2 tablespoons tomato paste
- 2 cups beef stock
- 400 g can diced tomatoes
- 2 sheets frozen butter puff pastry
- 1 egg (lightly beaten, for brushing)
- Preheat oven to 160 ̊C/140 ̊C fan-forced. Place flour into a large snap-lock bag. Season.
- Add lamb shanks and toss to coat in flour. Shake off excess. Heat 1 tbs oil in a large ovenproof pan over medium-high heat. Brown lamb shanks until golden. Set aside.
- Add remaining 1 tbs oil to the pan. Add onion, garlic, celery, carrots, mushrooms and rosemary. Cook, stirring often, for 3-4 minutes until onion softens.
- Stir in tomato paste. Cook for 1 minute. Stir in stock and tomatoes. Cover and bring to the boil. Return lamb shanks to pan. Cover.
- Bake for 2-2 1/2 hours until lamb is very tender and sauce has thickened.
- Set aside to cool slightly.
- Remove lamb shanks to a plate. Remove meat from bones, chop and add to mushroom mixture. Spoon in to 4 x 1½ cup capacity greased oven-proof dishes (top 10cm wide).
- Increase oven to 190°C fan-forced. Place pastry onto a board to defrost.
- Cut 4 x 1 1cm rounds from pastry. Top pies with pastry. Press edges with a fork to seal. Brush with egg and cut a small cross into the centre of each. Place pies onto a baking tray
- lined with baking paper. Bake for 25-30 minutes or until pastry is puffed and golden. Serve.
