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!
- Prep Time: 30 minutes
- Cook Time: 3 hours 45 minutes