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Notorious Foodie Pulled Lamb Shank Pie

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Lily
Published
@notorious_foodie turns slow braised lamb shanks into a rich, golden pie that makes an impressive holiday showstopper featuring our glistening hue Flamme Dorèe. ????✨ Here’s how to make it:

Ingredients:
For the Braised Lamb
2 lamb shanks
Sea salt and black pepper, to taste
1½ tablespoons neutral oil (22 ml)
1 onion, diced
1 carrot, diced
1 celery stick, diced
1 bulb garlic, halved
Fresh rosemary and thyme sprigs
2 tablespoons tomato paste (30 ml)
⅔ cup red wine (150 ml)
2 cups beef stock (500 ml)

For the Sauce
2 tablespoons butter (30 g)
2 tablespoons all-purpose flour (16 g)

For the Pie
1 sheet shortcrust pastry
1 sheet puff pastry
1 egg, beaten (for egg wash)
Sautéed mushrooms, to taste
Fresh parsley, chopped, to taste
Optional: softened carrots from the braise
Optional: lamb bone for center garnish

Instructions:
1. Season lamb shanks generously with sea salt and black pepper.

2. Heat a Dutch oven over medium-high heat. Add 1½ tablespoons neutral oil (22 ml) and sear the shanks for about 2 minutes per side until golden. Remove and set aside. Add the diced onion, carrot, and celery to the pot along with the halved garlic bulb and sprigs of rosemary and thyme. Sauté for about 3 minutes until fragrant.

3. Stir in tomato paste (30 ml) and cook for 1 minute, then pour in red wine (150 ml) to deglaze the pan, scraping up any browned bits. Reduce slightly. Add beef stock (500 ml) and return the lamb shanks to the pot. Cover and simmer gently on low heat for 4 hours, until the meat is tender and falling off the bone. Remove the shanks and strain the liquid into another saucepan. Reduce the sauce over medium heat for about 30 minutes.

4. Whisk together butter (30 g) and flour (16 g) to form a slurry, then whisk it into the sauce until thickened. Shred the lamb meat and fold it back into the sauce along with the softened carrots, sautéed mushrooms, and chopped parsley. Let the filling cool completely.

5. Line a baking dish with shortcrust pastry and blind-bake until golden. Add the cooled lamb filling and, if desired, place a cleaned bone in the center for presentation. Cover with puff pastry, crimp the edges, and brush with egg wash. Bake at 350°F (180°C) for 30 minutes, until golden.

6. Let the pie rest for 15 minutes before serving. Finish with an extra drizzle of the rich lamb sauce
Category
Food
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