Rosemary and Garlic Lamb Shank Pithiviers

Chef: Jus-Rol
Prep: 40 mins
Cook: 150 mins
Rosemary and Garlic Lamb Shank Pithiviers
An exquisite recipe, perfect for an evening meal

2 tbsp olive oil

2 large or 3 medium lamb shanks

1 medium onion, roughly chopped

2 carrots, peeled and sliced

2-3 sprigs fresh rosemary

1 bay leaf (dried)

2 fat cloves garlic, crushed

1 tbsp plain flour

1 tbsp tomato purée

150ml good red wine

200ml good quality lamb or chicken stock

Salt & freshly ground black pepper

2 x 320g packs Jus-Rol Ready rolled puff pastry

1 medium free range egg, for glazing

Preheat the oven to 200C (Fan 180C), Gas 6.

Pour the oil into an ovenproof casserole dish large enough to fit the shanks. Brown the lamb over a medium/high heat for 5-10 minutes. Remove the lamb and set aside.

Add the onion and carrot to the casserole and cook for 8-10 mins, or until starting to brown. Stir in the herbs and garlic and cook for 1 minute. 

Add the flour and tomato purée, season well then pour over the wine and stock.

Return the lamb shanks to the pan. Bring to a simmer, cover with a lid and place in the oven for 1½-2 hrs, or until lamb is meltingly tender.

Remove the lamb from the sauce and set aside.

Put pan back on the heat and bubble it down for about 15 mins until thickened slightly, remove the herbs and set aside.

Using 2 forks, take the lamb off the bone and pull apart into bite-sized pieces.

Mix with enough sauce to generously coat the lamb and set aside.

Unroll the pastry and cut out 2 x 15cm/6" disc and 2 x 10cm/ 4" discs from each sheet.

Divide the cooled lamb mixture between the four larger pastry discs and spread over pastry leaving a 1-1.5cm border.

Brush the border with beaten egg and place the smaller pastry discs on top of the filling. 

Bring up the sides of the base pastry to just cover the smaller pastry rims.

Pinch the base pastry to seal and press gently onto 'lids'.

Brush with beaten egg, make a small hole in the top of each lid, place on a lined baking sheet and bake for approximately 18-20 minutes, or until golden brown.

Heat the remaining sauce and serve on the side.

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Preparation Time
40 minutes

Cooking Time
150 minutes

Main ingredients
Vegetables, Lamb, Pastry

Recipe Type
Dinner, Family Dinners, Pies

Level of Difficulty

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