ingredients
4 lamb shanks, French-trimmed
1 tbs olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
300g button mushrooms, quartered
2 garlic cloves, chopped
1 rosemary sprig
1-star anise
1 tbs tomato paste
2 cups (500ml) red wine
4 cups (1L) beef stock
375g good-quality butter puff pastry, rolled out to 3mm thick
1 egg, whisked
3 flat-leaf parsley sprigs, chopped
method
- Preheat the oven to 160°C. Season the shanks with salt and pepper.
- Heat half the olive oil in a large, flameproof casserole over high heat. Sear the lamb shanks on all sides for 5-6 minutes, then remove from the dish and place on a plate. Add the remaining oil and cook the onion, carrot and celery, stirring, for 3-4 minutes until softened and golden. Add the mushroom, garlic, rosemary and star anise. Stir in the tomato paste and cook for a further 30 seconds, then add the wine and boil for 3-5 minutes until almost evaporated. Pour in stock and again bring to the boil. Return the lamb shanks to the casserole.
- Place a cartouche (a piece of baking paper cut to fit the dish) on top, then cover with the lid. Transfer to the oven to braise for 2 hours, or until the lamb is soft and pulls easily away from the bone.
- While the lamb shanks are cooking, cut out four pastry rounds using the rim of your chosen pie dishes as a guide (my dishes are 11cm in diameter). Place pastry rounds on a baking tray lined with baking paper. Using a 3cm diameter cookie cutter, cut out and discard the centre from each round (the pastry will be a doughnut shape). Lightly brush with the whisked egg and chill, uncovered, until ready to bake.
- Increase the oven temperature to 200°C. Bake the pastry rounds for 15-20 minutes, or until puffed and golden.
- Remove lamb shanks from sauce and shred meat, reserving bones for presentation. Reduce sauce over medium heat for 8-10 minutes, or until rich and reduced by one-third. Fold the meat through the sauce and add the parsley.
- Place the bone in the centre of each pie dish and spoon in meat sauce. Top with the pastry, allowing the bone to poke through the central hole.
- SLOW COOKER METHOD: Follow preparation instructions until you have made the sauce. Place the lamb shanks and sauce in the slow cooker. Place a cartouche (a piece of baking paper cut to fit the dish) on top, then cover with the lid and cook on low for 8-10 hours, or until meat falls easily away from the bone.
- Preheat oven to 200°C. Cut out four pastry rounds using the rim of your chosen pie dishes as a guide (my dishes are 11cm in diameter). Place pastry rounds on a baking tray lined with baking paper. Using a 3cm diameter cookie cutter, cut out and discard centre from each round (the pastry will be a doughnut shape). Lightly brush with whisked egg and chill, uncovered, until ready to bake. Bake pastry rounds for 15-20 minutes, or until puffed and golden. Follow remaining cooking instructions and presentation steps.
Credits: Delicious