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Easy lamb shank parcels

Recipe from: 23 May 2014
recipes roast lamb shank pies

Ingredients 8
Servings 6
Time 00:30


  • 2
    big lambshanks
  • 1
    bottle French or Greek Vinaigrette
  • 1
    bulb garlic
  • 2
    sheets puff pastry
  • a little mint jelly or balsamic glaze
  • fresh rosemary
  • 2
    sheets puff pastry
  • 1
    egg for egg wash


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.

Read more on: pies  |  lamb  |  recipes  |  baking

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