Lamb Shank Pie



  • 4 lamb shanks, trimmed

  • 2 carrots, peeled and chopped

  • 1 onion, chopped

  • 1 stick celery, chopped.

  • 1 tablespoon vegetable oil

  • 4 cloves garlic, peeled and halved

  • 3 sprigs thyme, chopped

  • 1 cup dry white wine

  • 4 cups lamb or beef stock

  • 2 parsnips, peeled and chopped

  • 1 tablespoon chopped rosemary

  • 1 tablespoon cornflour (cornstarch)

  • 2 tablespoons water

  • Fillo Pastry







Season the shanks with salt and pepper.

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 the onion, carrot, celery, garlic and thyme to the pan and cook for 3 minutes or until soft. Return the shanks to the pan with the wine and stock. Cover and simmer for 1 hour and 15 minutes or until the shanks are tender.

Preheat the oven to 180°C

Divide the shanks and vegetables (no sauce) between 4 x 1½ cup capacity dishes. Mix the cornflour and water to a paste and stir into the sauce. Cook the sauce, stirring, until it boils and thickens. Pour over the shanks.  Cut four fillo pastry rounds and fit over the dishes, cutting a hole for the shank bone. Bake for 20 minutes or until golden.