Little lamb shank pies

Little lamb shank pies



  • 1 tbs olive oil
  • 2 lamb shank
  • 1 brown onion (diced)
  • 2 clove garlic (crushed)
  • 2 celery stick (diced)
  • 2 carrot (diced)
  • 1 cup red wine
  • 2 cup chicken stock (liquid)
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 6 sheet puff pastry
  • 1 egg (beaten)


Preheat oven to 180C (160C fan-forced). Heat oil in a large oven-proof casserole over high heat. Season lamb shanks and brown well on all sides. Add onion, garlic, celery and carrots and cook for 2 minutes until starting to soften. Add wine and allow to bubble up. Add stock and bring to the boil. Add herbs. Cover with a lid and place in oven. Cook for 1.5-2 hours until meat is falling off the bone.

Remove shanks and set aside. Once cool enough to handle, pull meat from bones and shred, discarding any gristle and bones. Return meat to sauce. If it is very thin, you can add a little flour and allow it to simmer and cook out. Otherwise, cool and then refrigerate until you are ready to assemble your pies.

Preheat oven to 200C (180C fan-forced). Spray or lightly grease a 12-hole muffin tin. Cut circles 12-14cm in diameter and gently ease them into holes of tin, leaving a few millimetres overhanging. Spoon cold lamb mixture into lined holes.

Using beaten egg, brush overhanging edges of pastry. Cut smaller circles approximately 8cm in diameter. Place these on top of pies and press to seal edges. Cut a small slit in the top of each pie and brush the tops with beaten egg. Bake for 20-25 minutes until pasty is puffed and golden.

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Serving Suggestions


  • Next time you make lamb shanks, double up and save the extras to make these pies. Just start at step 3.
  • You can make the pies well ahead of time and freeze them prior to baking. Then you’ll have them on standby to throw in the oven for a quick meal.
  • Serve with ketchup or a homemade tomato sauce.

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