Slow-Cooked Lamb Shank Pie

With melt-in-your-mouth lamb and crisp, buttery pastry, this 5-ingredient lamb shank pie (RECIPE BELOW) ticks all the boxes. Simply brown the lamb shanks and add some flavourings, then pop in the oven for a few hours to cook. Shred the meat and cover with a sheet of pastry, then return to the oven until golden. Now, tuck into mouth-watering pie perfection.
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Slow-Cooked Lamb Shank Pie
Serves 6 Prep 15 mins (+ 30 mins cooling time) Cooking 3¼ hours
6 Coles Australian Lamb Shanks
1½ tbs rosemary leaves
1 cup (250ml) red wine
2 x 410g cans diced tomatoes with onion and garlic
1½ sheets frozen puff pastry, thawed
1. Preheat oven to 150°C. Heat a deep 22cm (base measurement) ovenproof frying pan or flameproof casserole pan over medium-high heat. Spray with olive oil spray. Cook half the lamb, turning occasionally, for 8 mins or until browned all over. Transfer to a plate. Repeat with remaining lamb.
2. Chop 1 tbs of the rosemary. Reserve remaining rosemary. Return the lamb to the pan and pour over 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. Remove 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 further 30 mins or until the sauce thickens slightly. Set aside for 30 mins to cool slightly.
3. Increase oven to 200°C. Remove the bones from the lamb. Use 2 forks to coarsely shred the meat and stir into the sauce in the pan. Season. Cover the pan with 1 sheet of puff pastry, allowing the corners to overhang slightly. Use a small sharp knife to make slits in the centre of the pastry. Cut the remaining pastry into leaf shapes. Arrange on top of the pie. Sprinkle with the reserved rosemary. Season with salt. Bake for 20-25 mins or until the pastry is puffed and golden.