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Masala lamb shank pies

Masala shank pies

Ingredients 13
Servings MAKES 4-6 PIES
Time 20 min


  • 4-6
    small lamb shanks
  • 30
    roasted masala
  • 2,5
    cumin seeds
  • salt and freshly ground pepper
  • 2
    bay leaves
  • 4
    garlic cloves, crushed
  • 1
    onion, quartered
  • 2
    carrots, chopped
  • 1
    chicken or beef stock
  • 2 rolls (400g each) puff pastry
  • 1 egg yolk, whisked with 15ml water
  • 2,5
    cumin seeds
  • 5ml cornflour, mixed with 5ml water


3½ hr

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 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.


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