Preheat your oven to 160°C /140°C fan assisted (gas 3).
Season the meat with sea salt and cracked black pepper before
searing in a little poultry fat in a casserole dish over high heat
until brown then keep to one side.
Sweat the onion in the same dish for a few minutes then add 500
ml of chicken stock, 1 tablespoon tomato paste and reduce a little,
thicken with a tablespoon of cornflour mixed with a little cold
water and stirred into the boiling broth then add the shanks to the
Cover and place in the centre of the oven and cook for 1½
hours, then add the diced vegetables to the dish and cook for a
further 1-hour until the meat and vegetables are tender.
Remove from oven, cool a little then pass off the juices
through a fine sieve into a clean saucepan & reduce to a rich,
glossy gravy, whilst the gravy reduces carefully remove the bones
and excess skin from the meat discarding the skin and keep the
bones then pour back over the meat and vegetables then chill.
Note: this stage can be done up to 48 hours in advance.
METHOD FOR THE PASTRY:
Mix the flour, sugar, mustard and salt in a bowl.
Melt the butter and lard with the water until just
Pour the hot liquid over the dry ingredients and mix well to
make a smooth dough.
METHOD FOR FILLING & TO ASSEMBLE:
Line a deep pie dish with two-thirds of the pastry 5mm thick
overlapping the rim then fill with the chilled lamb mix and the
lamb shank bone (if using) placed upright in the centre of the
Roll the pastry to a lid 5mm thick cutting a round hole in the
centre of the pastry to fit over the bone then egg wash the edges
of the pie rim and top with the pastry lid sealing the edges
together then trim with a sharp knife & crimp the edges with
the back of a fork.
Bake in a preheated oven 180°C for fan assisted or 200°C for
ovens without a fan (gas 6) for 1 hour 15 minutes checking on the
hour mark until golden brown.
Serve with pickled red cabbage or simple buttered