- 1/4 cup plain flour
- 4 large lamb shanks, Frenched
- 2 tablespoons olive oil
- 1 brown onion, finely chopped
- 3 garlic cloves, crushed
- 2 sticks celery, finely chopped
- 2 medium carrots, diced
- 300g small Button or Swiss Brown Mushrooms, quartered
- 1 tablespoon fresh rosemary leaves, finely chopped
- 2 tablespoons tomato paste
- 2 cups beef stock
- 400g can diced tomatoes
- 2 sheets frozen butter puff pastry
- 1 egg, lightly beaten, for brushing
| - Preheat oven to 160°C/140°C fan-forced. Place flour into a large snap-lock bag. Season. Add lamb shanks and toss to coat in flour. Shake off excess. Heat 1tbs oil in a large ovenproof pan over medium-high heat. Brown lamb shanks until golden. Set aside
- Add remaining 1tbs oil to the pan. Add onion, garlic, celery, carrots, mushrooms and rosemary. Cook, stirring often, for 3-4 minutes until onion softens
- Stir in tomato paste. Cook for 1 minute. Stir in stock and tomatoes. Cover and bring to the boil. Return lamb shanks to pan. Cover. Bake for 2 hour - 2 1/2 hours until lamb is very tender and sauce has thickened. Set aside to cool slightly
- Remove lamb shanks to a plate. Remove meat from bones, chop and add to mushroom mixture. Spoon into 4 x 1 1/2 cup capacity greased oven-proof dishes (top 10cm wide)
- Increase oven to 190°C fan-forced. Place pastry onto a board to defrost. Cut 4 x 11cm rounds from pastry. Top pies with pastry. Press edges with a fork to seal. Brush with egg and cut a small cross into the centre of each
- Place pies onto a baking tray lined with baking paper. Bake for 25-30 minutes or until pastry is puffed and golden. Serve
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