My take on a lamb shank pie that simmers away during the day and is finished off quickly with pastry at the end. Cook it in your slow cooker or oven, both will be delicious.
3 lamb shanks, trimmed
300g tomato passata
3 large sprigs fresh rosemary
300g fresh shiitake mushrooms, finely sliced
2 cups finely grated vegetables (I use carrot, kale and capsicum)
Pinch salt and pepper, to season
Olive oil, to brown the shanks
1 piece puff pastry, quartered
1 egg, lightly whisked
Preheat oven to 180°C. Heat a little olive oil in a large ovenproof dish over medium-high heat. Add lamb shanks with a generous pinch of salt and pepper and sear until they're browned all over. This should take approximately 4 minutes.
Add all remaining items to the shanks and cover with foil. Bake in oven for 3-4 hours or in the slow cooker on low for 6-8 hours. You know it's done when the meat falls off the bone when tested with a fork.
Shred the lamb shank meat and place that back in the liquid in the base of the dish. If the liquid seems too runny, reduce it by simmering in a saucepan over a high heat. Place lamb into individual serving dishes and top with puff pastry. Brush with a little egg wash. Bake in the oven for approximately 10 minutes, or until pastry is golden and crispy.
Serve straight from the individual dishes. A side of mashed cauliflower or sweet potato would go nicely.
Stacey Clare's Nutritional Tip
Lamb shanks are a great cut for the young ones - the fat/connective tissue is brilliant for growing brains and healthy cell development. The meat also becomes very tender when cooked low and slow, making it great for little mouths with very few teeth for chewing.