Name: Masala lamb shank pies
Prep time: 20 min
Total time: 20 min
Yield: MAKES 4-6 PIES serving
Cuisine: Baking
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; puff pastry; egg yolk whisked with 15ml water; 2,5 ml cumin seeds; cornflour mixed with 5 ml 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
	puff pastry
	egg yolk — whisked with 15ml water
2,5 ml	cumin — seeds
	cornflour — mixed with 5 ml 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.

TO FINISH

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.