Name: Easy lamb shank parcels
Prep time: 30 min
Cook time: 160 min
Total time: 190 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 2 lamb shanks; 1 salad dressing French or Greek; 1 garlic whole bulb; 2 puff pastry; jelly mint or balsamic glaze; fresh rosemary; 2 puff pastry; 1 eggs for egg wash

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Ingredients (8)

2	lamb — shanks
1	salad dressing — French or Greek
1	garlic — whole bulb
2	puff pastry
	jelly — mint or balsamic glaze
	fresh rosemary
2	puff pastry
1	eggs — for egg wash

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Method:

Preheat the oven to 180ºC.

Place the lamb shanks, vinaigrette and garlic bulb in a oven casserole with a lid and slow-roast for 2 hours or until the meat is fall-off-the-fork tender.

Flake the meat and allow to cool completely.

Preheat oven to 200ºC.

When the meat is cold, roll out the pastry and cut out circles the size of a saucer. Use a pastry brush and brush some mint jelly or balsamic glaze over the pastry, but stay about 1 cm away from the edges.

Use your finger and egg wash the edges.Place a heaped tablespoon of shredded meat in the middle and bring the dough together like a little pouch.

Lightly squeeze so that the pies will not open when baking. Brush the pies with egg wash and place on a baking sheet. Bake until the pies are golden brown and puffed out.

Serve with a salad some steamed vegetables and a meaty gravy!

Recipe reprinted with permission of Nina’sKitchen. To see more recipes, click here.