Easy lamb shank parcels

6 servings Prep: 30 mins, Cooking: 2 hrs 40 mins
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Tender lamb shanks wrapped in golden pastry parcels.

By Food24 May 23 2014
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Ingredients (8)

2 lamb — shanks
1 salad dressing — French or Greek
1 garlic — whole bulb
2 puff pastry
jelly — mint or balsamic glaze
fresh rosemary
2 puff pastry
1 eggs — for egg wash
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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.

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