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

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.