Rate this recipe

Lamb Shank Potjie Pies

Lamb Shank Potjie Pies

BY

A showstopping dish that celebrates the slow-cooked and comforting flavours of lamb potjiekos in single servings.

  • Yields: 4 |
  • Difficulty:

  • Prep Time : 60 mins |
  • Cook Time : 4:0 hours
Crush Mag Online Crush Mag Online

4 lamb shanks, bones slightly trimmed down (ask your butcher to assist)*
1 C (250 ml) plain flour
1 tsp (5 ml) salt
1 tsp (5 ml) pepper
1 tsp (5 ml) paprika
2 Tbsp (30 ml) olive oil
4 carrots, cut into cubes
4 celery sticks, cut into cubes
1 large onion, chopped
5 garlic cloves, finely grated
¼ C (60 ml) tomato paste
1 C (250 ml) Big Easy Red Blend
1 C (250 ml) liquid beef stock
1 tin (400 g) chopped tomato
1 tsp (5 ml) fresh thyme, leaves picked
1 tsp (5 ml) fresh rosemary, chopped
2 rolls/sheets of puff pastry
1 egg, beaten

To Serve

mashed potato for 4

Preheat the oven to 180 degrees ºC.

Mix the flour, salt, pepper and paprika together and dust the shanks with this mixture. Using a deep ovenproof frying pan, skillet or Dutch oven, heat the olive oil to very high heat and brown the shanks all over. When the shanks are well browned, remove from the pot and set aside. In the same pot, fry the carrots, celery and onion for about 5 minutes. Then add the garlic and fry for another minute.

In a separate bowl, mix the tomato paste, red wine, beef stock, tinned tomato, thyme and rosemary together.

Add the shanks back into the skillet and pour the liquid mixture over. Cover with a lid or foil and place into the oven and roast for 2 ½ hours.

When the shanks are finished roasting and are cooked, almost falling off the bone, remove from the oven. Using a sieve, strain the cooking liquid into a saucepan and set the vegetables aside. Place the liquid onto the stove and bring to a simmer over medium heat. Simmer for about 30 minutes to reduce the sauce and thicken. Note: if you prefer to debone the lamb, do so at this stage. Add the deboned lamb to the reduced gravy once it is finished simmering.

Increase the oven temperature to 200 ºC.

Use 4 individual deep pie dishes or one large deep pie dish; if using 4 dishes, cut the puff pastry into 4 equal pieces that will fit over the dishes. Place the shanks standing upright in the dish/dishes with the bones pointing upwards out of the dish. Add the vegetables evenly around the shanks and spoon over some of the reduced sauce. Cut an x in the sheet of pastry where the bone will stick through. Place the pastry over the top of the pie dish, with the bone through the cut slit; either tuck it in on the inside of the dish or allow it to hang over the edge. If hanging over, press down with a fork to crimp all the way around.

Brush the pastry with egg wash.

Bake in the oven for about 15-20 minutes or until the pastry is cooked and golden brown.

To Serve

Serve the lamb shank pies with a side of buttery mashed potato.

*Ask your butcher to trim the shank bones so that you can stand them upright in a dish in your oven. If you don’t want the bones in the pie, you can opt to debone the meat instead.