Name: Masala lamb shank pies
Prep time: 20 min
Cook time: 210 min
Total time: 230 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 4-6 lamb shanks; 30 ml masala roasted; 2.5 ml cumin seeds; salt and freshly ground peper; 2 bay leaves; 4 garlic cloves crushed; 1 onion quartered; 2 carrots chopped; 1 l beef stock; 2 rolls (500g each) puff pastry; 1 egg yolks whisked with 15ml (1T) water; 2.5 ml cumin seeds; 5 ml cornflour mixed with 5ml (1t) water

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Ingredients (13)

FILLING

4-6	lamb shanks
30 ml	masala — roasted
2.5 ml	cumin seeds
	salt and freshly ground peper
2	bay leaves
4	garlic cloves — crushed
1	onion — quartered
2	carrots — chopped
1 l	beef stock

PIES

2	rolls (500g each) puff pastry
1	egg yolks — whisked with 15ml (1T) water
2.5 ml	cumin seeds
5 ml	cornflour — mixed with 5ml (1t) water

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Method:

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

For the filling:

Dust the meat with the masala and cumin seeds. Season with salt and pepper.

Put the bay leaves, garlic, onion and carrots in an oven-proof dish with a lid. Place 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.

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

For the pies:

Increase the oven temperature to 180°C. Lightly roll out the pastry on a ﬂoured surface and divide into 4-6 large pieces – one for each shank.

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.

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.

In the meantime, heat the reserved stock in the oven-proof dish on the stove. Add the cornﬂour mixture and stir constantly until the gravy has reduced and thickened.

Serve the pies with the gravy and a side dish of your choice.