Braised lamb shank and bean pie

Get everyone together and enjoy this melt-in-the-mouth braised lamb shank pie topped with golden puff pastry this is the ultimate dinner

Braised lamb shank and bean pie

Serves 12

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For the filling:
  • 2 large carrots, peeled
  • 2 tbsp olive oil
  • 4 lamb shanks
  • Sea salt and freshly cracked black pepper to season
  • 2 sticks celery, chopped
  • 4 cloves garlic, flaky outer skin removed
  • 3x 400g cans of white beans
  • 2 tbsp tomato purée
  • 1/2 bottle red wine
  • 3-4 fresh bay leaves
  • 4 sprigs fresh rosemary
For the crust:
  • 2 x 500g packets ready made puff pastry
  • 1 tbsp fresh rosemary, chopped
  • 1 egg, beaten for brushing


  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Prepare the filling by firstly slicing one carrot into 3mm rounds then slice the other at angles to create wide slices.
  2. Heat the olive oil in a large ovenproof casserole dish on the hob. Season the lamb shanks with salt and pepper then, when the oil is really hot, brown on all sides holding the shanks by their bone - protect your hand with an oven glove.
  3. Set aside the browned shanks on a plate. With the heat on high, add the celery and carrots to the casserole dish and stir for 5 mins until browned. Add the garlic and cook for 1 min then stir in the beans.
  4. Add the tomatoes, wine, bay leaves, rosemary and seasoning then place the lamb shanks on top. When you reach a simmer, cover with the lid and transfer to the oven to braise very slowly for 3 hours.
  5. Remove from the oven and carefully place two shanks in each of two 20cm deep enamel pie tins or place all four shanks in a 42cm large dish. Leave the lid off the beans and return to the oven for 10 mins to reduce further. Meanwhile, shred the meat from the bones, which should fall off easily, into the pie tins and divide equally between the tins.
  6. Once reduced, remove the beans from the oven and turn up the temperature to 200˚C/180˚C fan/gas mark 6. Lightly roll out the puff pastry out into a rectangle approx 3mm in thickness. Sprinkle evenly with chopped rosemary, fold the pastry and roll out again so that the rosemary is incorporated into the pastry.
  7. Divide the vegetable and bean mixture equally between the pie tins and stir into the meat until thoroughly mixed. Place the bones in each pie tin so the bones are sticking up.
  8. Brush the edges of the pie tins with beaten egg. Cut the pastry into 3cm wide strips and lay lattice style on the pie dish, around the bone. Brush the pastry strips with beaten egg and trim any excess pastry flush with the tins.
  9. Bake in the middle of the oven for 25-30 mins until golden and the pastry has puffed up and looks cooked throughout. If the bones are getting too brown wrap a little foil around them. Serve at the table in the pie tins for delighted faces, accompanied with buttery mash and wilted greens.


* I made this recipe with plenty of garlic and aromatics but you could cut back a little to suit your own taste.

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