Name: Masala shank pies
Prep time: 20 min
Total time: 20 min
Yield: 4-6 servings
Cuisine: Family
Ingredients: 4-6 lamb shanks; 30 ml masala roasted; 2,5 ml cumin seeds; salt and freshly ground black pepper; 2 bay leaves; 4 garlic cloves, crushed; 1 onion quartered; 2 carrots chopped; 1 l stock chicken or beef; 2 puff pastry; 1 egg yolk whisked with 15ml water; 2,5 ml cumin seeds; 5 ml cornflour mixed with 5ml water

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Ingredients (13)

4-6	lamb shanks
30 ml	masala — roasted
2,5 ml	cumin — seeds
	salt and freshly ground black pepper
2	bay leaves
4	garlic — cloves, crushed
1	onion — quartered
2	carrots — chopped
1 l	stock — chicken or beef

TO FINISH

2	puff pastry
1	egg yolk — whisked with 15ml water
2,5 ml	cumin — seeds
5 ml	cornflour — mixed with 5ml water

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Method:

Preheat the oven to 170°C. Line a
baking sheet with baking paper.

1. Season the meat with the
masala, cumin seeds, salt and pepper.

2. Put the bay leaves, garlic,
onion and carrots in an ovenproof dish with a lid. Put the meat on top and pour
the stock over. Cover and bake for 3 hours or until the meat is tender and
almost falling off the bone.

3. Carefully remove the meat from
the stock and cool for 30 minutes. Reserve the stock.

4. To finish Increase the oven
temperature to 180°C.

5. Lightly roll out the pastry on
a floured surface and divide into 4-6 large pieces – one for each shank.

6. Position a shank in the middle
of a piece of pastry, fold the sides over and press at the top (around the
shank bone) to seal. Repeat with the rest of the meat.

7. Arrange the pies on the
prepared baking sheet and brush with the egg yolk mixture. Sprinkle the cumin
seeds over and bake for 25-30 minutes or until golden and done.

8. In the meantime, heat the
ovenproof dish on the stove. Add the cornflour mixture and stir constantly
until the gravy has reduced and thickened. Serve the pies and gravy with a side
dish of your choice.