@ed.cudlipp: LAMB SHANK PIE 🥧 RECIPE ⬇️ The ultimate autumn pie! Lamb shanks slowly braised in red wine, rosemary and thyme until falling apart, then shredded with golden mushrooms, carrots, fresh parsley and a rich red wine gravy. All encased in crisp shortcrust pastry with a deeply golden puff pastry lid. RECIPE (serves 6–8) 1. Season 4 lamb shanks generously with salt and pepper. Heat 2 tbsp olive oil in a large casserole dish over medium-high heat and brown on all sides for 8–10 mins. Remove and set aside. 2. Add 2 diced onions, 2 diced carrots and 2 diced celery sticks. Cook for 8–10 mins, then add 2 tbsp tomato purée and cook for another 2–3 mins. 3. Pour in 500ml red wine and reduce by at least half. Add 750ml beef/lamb stock, 1 tbsp Worcestershire sauce, 1 tbsp redcurrant jelly, 1 halved garlic bulb, 3 rosemary sprigs, 6 thyme sprigs, 3 bay leaves and a small handful of black peppercorns. 4. Return the lamb, cover and braise at 160°C fan for 3–3.5 hours until falling apart. Remove the lamb, then strain and reduce the braising liquid into a rich, glossy gravy. 5. Shred the lamb, reserving one clean bone. Fry 250g quartered chestnut mushrooms in butter in a frying pan until golden and blanch 2 chopped carrots until tender. Combine with the lamb, chopped flat-leaf parsley and enough gravy to generously coat. Reserve some gravy for serving and cool completely. 6. Line a deep 25cm pie tin with shortcrust pastry and blind bake at 190°C fan until lightly golden. Brush inside with egg wash and bake for another 2 mins to seal. 7. Add the cold filling, stand the reserved bone upright in the centre and cover with puff pastry. Crimp the edges, decorate, egg wash and chill for at least 20 mins. 8. Bake at 200°C fan for 20 mins, then reduce to 180°C fan for 40–50 mins until deeply golden and piping hot. Rest for 20 mins before slicing and serve with the reserved red wine gravy. #lamb #pie #cooking #Recipe #autumn

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Friday 09 October 2026 16:02:42 GMT