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.