Slow-cooked lamb shank pie recipe

Slow cooking season is here, so this lamb shank pie needs no introduction! Buttery flakes of make public pastry and sorrowful feeling pieces of lamb are set to melt in your mouth come dinner time. Youre welcome.

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Hey everyone, I hope you are having an amazing day today. Hey everyone, it is Louise, agreeable to my recipe site. Today, we're going to make a distinctive dish, Slow-cooked lamb shank pie recipe. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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To begin in the manner of this particular recipe, we must first prepare a few ingredients. You can have Slow-cooked lamb shank pie recipe using 5 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Slow-cooked lamb shank pie recipe:

1. 6 Coles Australian Lamb Shanks
2. 1 1/2 tbsp rosemary leaves
3. 1 cup (250ml) red wine
4. 2 x 410g cans diced tomatoes as soon as onion & garlic
5. 1 1/2 sheets frozen make public pastry, thawed

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Instructions to make Slow-cooked lamb shank pie recipe:

1. Preheat oven to 150°C. Heat a deep 22cm (base measurement) ovenproof frying pan or flameproof casserole pan greater than medium-high heat. Spray taking into consideration olive oil spray. Cook half the lamb, turning occasionally, for 8 mins or until browned all over. Transfer to a plate. Repeat as soon as unshakable lamb.
2. Chop 1 tbs of the rosemary. Reserve surviving rosemary. Return the lamb to the pan and pour higher than the wine. Bring to the boil. Cook for 2 mins or until the wine reduces slightly. add the tomato and chopped rosemary and bring to a simmer. cut off surgically separate from heat. Cover the pan tightly with foil and bake, turning the lamb occasionally, for 2 hours or until the lamb is falling off the bone. Uncover and bake for a additional 30 mins or until the sauce thickens slightly. Set aside for 30 mins to cool slightly.
3. supplement oven to 200°C. sever the bones from the lamb. Use 2 forks to scratchily shred the meat and shake up happening into the sauce in the pan. Season. Cover the pan in the same mannerism quirk as 1 sheet of present pastry, allowing the corners to overhang slightly. Use a small acid knife to make slits in the centre of the pastry. Cut the unshakable pastry into leaf shapes. Arrange nearly peak of the pie. Sprinkle subsequent to the reserved rosemary. Season subsequent to salt. Bake for 20-25 mins or until the pastry is puffed and golden.

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