Preheat your oven to 160°C /140°C fan assisted (gas 3).
Season the lamb 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 and reduce to a rich,
glossy gravy, whilst the gravy reduces carefully remove the bones
and excess skin from the meat discarding the skin & 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 Pastry
Sift the flour into a large bowl then add the salt, butter and
Gently rub the fats into the flour until the mix resembles fine
Add the beaten egg and a little water mixing together to create
a dough, adding too much water or overworking will make the pastry
Wrap in cling film and chill for a minimum of 30 minutes or up
to 2 days.
Method for Filling & to
Line a 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 40-45 minutes checking after 30
minutes until golden brown.
Serve with pickled red cabbage or simple buttered