Lamb Shank, Pea & Mint Pie Recipe

Preheat the oven to 325°F (160°C).

Season the lamb shanks with salt and pepper.

In a large, oven-safe pot, heat the olive oil over medium-high heat. Brown the lamb shanks on all sides, then remove them from the pot and set aside.

In the same pot, add the diced onion, garlic, and carrots. Cook until the vegetables are softened and slightly caramelized.

Sprinkle the flour over the vegetables and cook for another minute, stirring constantly.

Slowly pour in the beef stock, stirring to combine. Bring the mixture to a boil, then reduce the heat to low.

Return the lamb shanks to the pot, cover with a lid, and transfer to the preheated oven. Cook for 2.5 to 3 hours or until the lamb shanks are fork-tender and the meat easily falls off the bone.

Remove the pot from the oven and let it cool for a few minutes. Use two forks to shred the meat, discarding any bones or excess fat. Stir in the frozen peas and chopped mint leaves.

Increase the oven temperature to 375°F (190°C).

Transfer the lamb filling to a baking dish. Roll out the puff pastry sheet and place it over the filling, trimming any excess pastry.

Brush the pastry with the beaten egg and sprinkle with sesame seeds, if desired.

Bake for 25-30 minutes or until the pastry is golden brown and crispy.

Allow the pie to cool for a few minutes before serving.