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Lamb Shank Handheld Pies

Servings 16 pies

Ingredients

  • 4 lamb shanks
  • 1.5 cups of beef stock
  • 1 tablespoon Tomato Paste
  • 1 tablespoon brown sugar
  • ½ cup white flour
  • Salt and pepper
  • 1 onion sliced
  • 1 teaspoon minced garlic
  • 2 medium carrots peeled and diced
  • Neutral oil I used vegetable oil
  • 2 tablespoons of Cornflour made into a slurry by adding 2 tablespoons of water and mixing
  • 4 sheets of Flaky Puff Pastry
  • 1 egg

Instructions

  1. Place the flour in a bowl and season with salt and pepper, toss the lamb shanks in the flour and shake off any excess.
  2. Turn your pressure cooker on sauté, add a teaspoon of oil, and in batches, cook the shanks on all sides until golden. They will take a few minutes each side.
  3. Once all shanks are done, remove from the pressure cooker and add the onions and carrots and sauté for 5 minutes until translucent. Add the shanks back into the pan, add the beef stock, tomato paste, brown sugar, and seasoning. Place the lid on the pressure cooker and set onto manual for 1 hour.
  4. Once done, release the valve and remove the mixture from the pressure cooker. Take the shanks out and with a spoon, strain off any fat. Depending on how big your shanks are, you may like to drain some of the liquid off, I drained about ¼ of a cup of the liquid off and discard.
  5. Now to thicken the sauce, turn the pressure cooker back to sauté, add your cornflour slurry and mix well. Cook for 15 minutes, stirring occasionally. Strip the meat from the bones and add it back to the sauce.
  6. Then we need to mix to cool before making the pies, you can do this by leaving it to cool naturally or refrigerate.
  7. When you are ready to assemble, preheat the oven to 180 fan bake, cut a circle in your pastry, mine are 11cm diameter. Place around 2 tablespoons of mixture inside, and seal using your fingers. I fold over the edges with my fingers, but you can use a fork if you like.
  8. Repeat until all pies are made. Place on lined baking trays and prick with a fork to create steam holes, then brush with the egg mixed with 1 teaspoon of water.
  9. Bake for approx. 20 minutes until golden and cooked.
  10. Serve with tomato chutney.

Recipe Notes

If using the oven, cook at 160 degrees covered with a lid, until the meat is falling off the bone. Around 2 hours, time will differ depending on how big your shanks are and how hot your oven runs.