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This lamb shank pot pie is melt-in-your-mouth tender and the best part? The irresistible lamb! New Zealand Spring Lamb is lean, mild, and raised the right way, with no antibiotics or hormones and the perfect protein to use in this recipe. This pot pie is all comfort, no compromise and on your dinner table in no time.

Prep 1 hour Cook 2.5 hours Serves 4-6 Cut Shanks
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DISCLAIMER: The attributes of the New Zealand Spring Lamb brand may differ on each product. We advise consumers to review the product labels to find the specific attributes.

Ingredients

3 lamb shanks
Salt and pepper
3 tbsp olive oil, divided
1 tbsp butter
1 medium onion, chopped
2 celery sticks, chopped
1 tsp smoked paprika
3 cloves of garlic, minced
2 tbsp tomato paste
2-3 sprigs of thyme
1-2 sprigs of rosemary
1/4 cup flour
4 cups beef broth
1 large potato, chopped
1 medium carrot, chopped
1 tbsp fresh parsley, chopped
1 store-bought puff pastry sheets, (10 in. x 10 in.)
Egg wash

Directions

  1. Season the shanks with salt and pepper to taste.
  2. In a large heavy bottom pot, heat 2 tablespoons of olive oil on medium-high heat. Sear the lamb shanks on all sides and remove from the pot.
  3. Add the last tablespoon of olive oil and butter to the pot. Lower the heat to medium. Once the butter is melted, add onion, celery and smoked paprika to the pot stirring occasionally for about 5 minutes, until the vegetables start to soften.
  4. Add in garlic and cook till fragrant, about 1 minute. Add tomato paste and stir to coat vegetables and to deepen in colour, about 1-2 minutes.
  5. Add the flour and allow it to cook down about 2-3 minutes. Add rosemary, and thyme followed by the beef stock and the seared lamb shanks. Lower the heat down low to simmer.
  6. Allow the lamb to braise for 90 minutes. Add in the potatoes, carrots and parsley and stir to combine. Cover and allow to braise for 30-45 minutes more. The potatoes and lamb shanks should be fork-tender and the braising liquid should be a thick stew-like consistency.
  7. Taste the braising liquid and season with more salt and pepper if needed. Remove from heat and allow to cool for 15-20 minutes. While the filling cools, preheat your oven to 400F.
  8. Roll out puff pastry sheet and use the casserole dish to measure the size of your crust.
  9. When cool enough to handle, remove the lamb shanks and shred the meat off the bone.
  10. Add lamb back into the braising liquid and stir to combine. Scoop your filling into a casserole dish.
  11. Using a paring knife or cookie cutter, cut a venting hole into the top crust and place the dough on top of the filling. Cut off or tuck in the excess dough.
  12. Brush the egg wash along the top of the crust and place the pie on a foil lined cookie sheet. Bake for 10 minutes then, without opening the oven, drop the temperature to 350F for 20-30 mins.
  13. The pot pie is ready when the crust is golden brown and the filling is bubbling. Allow the pie to cool for 20 minutes then slice and enjoy!

Recipe credits: @missbakersbites

Lamb Shank Pot Pie

DISCLAIMER: The attributes of the New Zealand Spring Lamb brand may differ on each product. We advise consumers to review the product labels to find the specific attributes.

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