DISCLOSURE: This post contains affiliate links. If you buy something through them, I may earn a small commission at no extra cost to you. Thank you for your support!
Comfort Food At Its Best: Lamb Shank Pies With Red Wine And Puff Pastry
There are few things as satisfying as pulling a tray of golden lamb shank pies out of the oven. The flaky puff pastry, the rich braised lamb filling, and the deep flavors of red wine and herbs come together in a way that feels both rustic and refined. If you have been searching for a recipe that combines comfort food with elegance, these lamb shank pies are exactly that. They are perfect for family dinners, dinner parties, or even a special weekend cooking project when you want to slow down and enjoy the process.
See how to make the recipe in this video.
Why Lamb Shank Pies Work So Well
Lamb shank pies are the kind of dish that combines hearty braised meat with the crisp texture of pastry. Lamb shanks are naturally flavorful and when cooked low and slow, they become tender enough to fall apart with a fork. Wrapping that slow-cooked meat in puff pastry adds contrast; the crisp exterior balances the rich interior. This combination makes lamb shank pies a dish that people instantly associate with comfort, but also one that looks impressive when served.
The Magic Of Braising In Red Wine
The heart of lamb shank pies is the braised lamb. Braising means slowly cooking meat in liquid, and in this case, red wine adds depth and character that elevates the dish far beyond a simple stew. When you cook lamb shanks in red wine, the acidity of the wine helps tenderize the meat while the flavor infuses into every fiber. The result is lamb that is not only soft and juicy but also complex and aromatic.
The braised lamb shanks just fall off the bone. So tender and juicy!
Cooking lamb in the oven rather than on the stovetop allows for even heat distribution and a hands-off approach. You can place the pot in the oven and let the lamb cook gently for hours, knowing the temperature will remain consistent. For braising, I recommend using a heavy, oven-safe cast iron pot that retains heat beautifully and develops flavors evenly. This one is excellent for the job.
When choosing your wine, it is worth repeating a golden rule: always cook with wine you would happily drink. Using a cheap wine that you would never serve in a glass will only compromise the flavor of your lamb shank pies. A smooth red, something earthy and full-bodied, will transform the sauce into something you will want to savor with bread long after the pies are gone.
The Importance Of A Good Stock
While wine plays a leading role, stock is equally important. A good stock ties the flavors together and builds richness into the sauce. Store-bought stock can work in a pinch, but making your own is healthier, fresher, and gives you control over the seasoning. Homemade stock typically has no added salt, which means you can season your lamb shank pies more carefully and avoid the overly salty taste that many commercial options bring. If you want to make your own stock, I recommend the post below for beef, chicken, and duck stock recipes.
One unique part of braising lamb shanks is the use of a cartouche. A cartouche is a piece of parchment paper cut to fit snugly over the surface of the food inside the pot. To make one, you fold a piece of parchment into a triangle, then fold again, measure against your pot, and trim it into a circle that fits. Cut a small hole in the middle, then place it on top of the lamb and liquid before putting the lid on, slightly open.
The purpose of a cartouche is to protect the meat while still allowing steam to escape. It ensures the lamb stays moist without being fully submerged, which gives you a deep, rich sauce rather than something watery. It is a small step, but it adds precision and helps create the ideal braised filling for lamb shank pies.
Puff Pastry: Store-Bought Or Homemade
The pastry is what transforms braised lamb into lamb shank pies. The crisp, flaky layers contrast beautifully with the tender filling. Making puff pastry from scratch is rewarding but also time consuming, and most home cooks do not have the time to fold and roll butter into dough over several hours. For this reason, I opt for high-quality store-bought puff pastry. It saves time without sacrificing flavor or texture.
The key is to buy a brand that uses real butter, as that will give you the flakiest and most flavorful result.
If you want your pies to look neat and professional, a dough cutter is a simple but effective tool. It allows you to cut even rounds or shapes for your pies, sealing them cleanly and making them look polished. I recommend using this cutter. It helps give your lamb shank pies the kind of finish you would expect from a bakery or restaurant.
A dough cutter is useful for make the pies look neat and professional.
Choosing Mushrooms For The Filling
Along with lamb, the filling includes mushrooms, which add an earthy balance to the richness of the meat. I like using oyster mushrooms and cremini mushrooms because they both have great texture and depth of flavor. Oyster mushrooms bring a subtle nuttiness while cremini mushrooms provide a meaty, umami note that complements lamb beautifully.
That said, lamb shank pies are flexible. You can experiment with other varieties depending on what you have available. Portobello mushrooms will add heft, while chanterelles or porcini will give a more delicate, aromatic quality.
The Crisp And Golden Finish
There is nothing quite like the smell of lamb shank pies baking in the oven. The pastry puffs up, turns golden, and develops that signature flakiness that shatters when you cut into it. Inside, the lamb filling stays moist and flavorful thanks to the braising process. The contrast of textures is what makes lamb shank pies so satisfying, both visually and in terms of taste.
The crispy pastry paired with the soft and juicy lamb is so satisfying.
Serving Lamb Shank Pies
The final touch is how lamb shank pies are served. On their own, they are already impressive, but dipping them in the reduced braising sauce makes them unforgettable. The sauce, thickened and concentrated from hours of slow cooking, clings to the pastry and meat, making every bite rich and indulgent.
To balance the richness, Greek yoghurt mixed with honey and parsley is the perfect accompaniment for dipping. The yoghurt brings freshness and tang, the honey adds a subtle sweetness, and the parsley brightens everything. Together, these dips elevate lamb shank pies from comforting to extraordinary.
A Dish Worth The Time
Lamb shank pies may take time to prepare, but they are well worth the effort. Braising the lamb slowly, reducing the sauce until it is rich and velvety, and wrapping everything in puff pastry creates a dish that feels both special and nourishing. Every step contributes to the final result, from choosing a good wine to using a homemade stock, from making a cartouche to ensuring the pastry is golden and crisp.
For those who love cooking as much as eating, lamb shank pies are the kind of recipe that rewards patience. They are a showstopper at the table, a crowd-pleaser for guests, and a personal indulgence when you want to make something memorable. If you have been looking for the ultimate comfort food that still feels elegant, lamb shank pies are exactly that.
Lamb shank pies with tender red wine braised lamb and golden puff pastry, served with rich sauce and Greek yoghurt dip.
Total Time:4 hours 15 minutes
Yield:6–8 portions 1x
Ingredients
Scale
Braised Lamb
3 lamb shanks
3 tbsp olive oil
2 carrots, cut into large chunks
2 onions, quartered
10 sprigs thyme
2 sprigs rosemary
2 bay leaves
400 ml (1 ⅔ cups) red wine
1 garlic bulb, halved
1 ½ tsp black peppercorns
2 figs, quartered
500 ml (2 cups) beef stock
Salt, to taste
Puff Pastry Pies
2–4 puff pastry sheets (depending on how many pies you want to make)
350 g (12 oz) mixed mushrooms, sliced
2 tbsp olive oil
1 shallot, chopped
1 egg, whisked
1–2 tbsp sesame seeds
Salt, to taste
To Serve
Greek yoghurt mixed with honey and chopped parsley
Instructions
Season the lamb shanks with salt.
Heat 3 tbsp olive oil in an oven-safe pot and sear the lamb shanks until browned on all sides. Remove from the pot and set aside.
Add the carrots and onions to the same pot and sauté for a few minutes.
Stir in the thyme, rosemary, and bay leaves.
Add the red wine, garlic, black peppercorns, and figs.
Return the lamb shanks to the pot along with their resting juices. Pour over the beef stock, season with salt, and bring to a boil.
Make a cartouche by cutting a round piece of parchment paper to fit the pot with a small hole in the middle, then place it directly on top of the meat so it sits snugly.
Cover the pot with a lid, leaving it slightly open, and cook in the oven at 150°C (300°F) for 3 hours.
Remove the lamb shanks from the pot, transfer to a bowl, cover, and let rest.
Strain the braising liquid into a pot, saving some of the cooked carrots. Simmer until it reduces and thickens to your liking.
In a frying pan, heat 2 tbsp olive oil and sauté the mushrooms until golden brown. Season with salt.
Add the shallot and cook until softened.
Chop some of the braised carrots and stir them into the mushroom mixture.
Shred the lamb meat and add it to the mushrooms. Stir well to combine and set aside.
Lay out a puff pastry sheet on a baking tray. Portion the lamb mixture into your desired pie sizes and cover with another sheet of puff pastry.
Press out any air between the pastry layers and seal the edges. Cut out the pies with a dough cutter or knife.
Using a fork dipped in whisked egg, press around the edges to seal and poke small holes in the tops to allow steam to escape.
Brush the pies with the remaining egg and sprinkle with sesame seeds. Repeat the puff pastry steps if making another batch.
Bake in the oven according to puff pastry instructions, usually 200°C (400°F) for about 30 minutes, until golden brown and crispy.
Serve the pies with the red wine sauce and some Greek yoghurt mixed with honey and parsley for dipping. Enjoy!
Leave a Reply