Lamb Shank Pies

Name: Lamb Shank Pies
Prep time: PT10.00M
Cook time: PT180.00M
Total time: PT190.00M
Yield: 4.00
Ingredients: 4 Lamb Shank; Fully-Trimmed; Raw; 1 tbsp Olive oil; 200 g Onions; 4 Cloves Garlic; 625 mg Red Wine; 250 mg Tap Water; 240 g Carrots; 240 g Parsnips; 120 g Celery; 10 g Fresh Rosemary; 54 g Maggi Roast Chicken Gravy; 2 Puff Pastry; Reduced-Fat

190Min

Easy

You will need a hearty appetite for these pies or you could always share them if you are feeling kind.. If you can’t find the small French trimmed ones, and use the larger one, don’t forget to increase the cook time.

Ingredients

4 portions

Lamb Shank, Fully-Trimmed, Raw

1 tbsp

Olive oil

200 g

Onions

4 Cloves

Garlic

625 mg

( 2.5 cups )

Red Wine

250 mg

Tap Water

240 g

( 2 )

Carrots

240 g

( 2 )

Parsnips

120 g

( 2 stalks )

Celery

10 g

( 1 tbsp )

Fresh Rosemary

54 g

Maggi Roast Chicken Gravy

Puff Pastry, Reduced-Fat

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Nutrition Value

Energy

507.14 kcal

Protein

34.09 g

Carbohydrates

45.8 g

Fats

22.37 g

Information per serving

Step 1

160 Min

Heat the oil in a large saucepan over high heat. Cook the shanks for 3 minutes each side or until well browned. Remove and set aside. Add onion and garlic to pan and cook for 3 minutes or until soft. Return shanks to pan with wine and water. Cover and simmer for 90 minutes. Add carrot, parsnip, celery and rosemary. Simmer, covered, for 1 hour or until the shanks are tender. Make MAGGI Roast Meat Gravy and add to pan.

Step 2

5 Min

Preheat the oven to 180°C/160°C fan forced. Divide shanks and vegetables between 4 x 1½ cup capacity dishes.

Step 3

20 Min

Cut four rounds of puff pastry and fit over the dishes, cutting a hole for the shank bone. Bake for 20 minutes or until golden. If desired serve with a leafy green salad.

Step 1 of 3

Step 2 of 3

Preheat the oven to 180°C/160°C fan forced. Divide shanks and vegetables between 4 x 1½ cup capacity dishes.

Step 3 of 3

Cut four rounds of puff pastry and fit over the dishes, cutting a hole for the shank bone. Bake for 20 minutes or until golden. If desired serve with a leafy green salad.