This lamb shank pie brings slow-braised, fall-apart lamb into a golden, flaky pastry. The meat becomes rich and savory, the carrots and onions add sweetness, and the herbs give a warm, earthy aroma. It’s a comfort dish that looks impressive but stays home-cook friendly.
Recipe Information
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes (2 hours braise + 30 minutes baking)
- Total Time: 3 hours
- Servings: 4
- Difficulty Level: Medium
Nutrition Information
(Approximate per serving)
- Calories per serving: 650 kcal
- Protein: 30–33 g
- Carbohydrates: 30–35 g
- Fat: 45–48 g
- Fiber: 2 g
- Sugar: 4 g
- Sodium: 800 mg
Why Make This Lamb Shank Pie
This pie combines deep, braised lamb flavor with crisp puff pastry. The long cook time transforms the shanks into tender, flavorful meat that’s easy to shred. The finished pie has a savory, slightly sweet filling and a buttery, flaky top. It’s great for cozy dinners, special occasions, or when you want leftovers that reheat well.
How to Make Lamb Shank Pie
This recipe uses slow oven braising to create tender meat, then bakes the mixture in puff pastry for a crisp finish. Read the directions carefully and plan the braise time. While it cooks, your kitchen will fill with a rich smell of rosemary and lamb.
Ingredients:
- 2 lamb shanks
- 1 onion, chopped
- 2 carrots, sliced
- 2 garlic cloves, minced
- 1 cup beef or lamb stock
- 1 tablespoon tomato paste
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 sheet puff pastry
- 1 egg (for egg wash)
Directions:
Step 1: Preparation
Preheat your oven to 375°F (190°C). Pat the lamb shanks dry and season them with salt and pepper. Chop the onion, slice the carrots, and mince the garlic. Beat the egg in a small bowl and set aside for the egg wash. Lightly dust your work surface to roll the pastry if needed.
Step 2: Browning and Sautéing
Heat a large, ovenproof pot over medium-high heat with a little oil. Brown the lamb shanks on all sides until nicely browned, about 6–8 minutes total. Remove the shanks and set aside. In the same pot, add the chopped onion and garlic and sauté until softened and fragrant, about 4–5 minutes. Add the sliced carrots and cook for 2 minutes.
Step 3: Braising the Lamb
Stir in the tomato paste, dried rosemary, dried thyme, stock, and season with salt and pepper. Return the lamb shanks to the pot and bring the liquid to a simmer. Cover the pot with a lid and transfer it to the oven. Braise for about 2 hours, or until the lamb is fork-tender and falling from the bone.
Step 4: Shredding and Mixing the Filling
Remove the pot from the oven. Take the lamb shanks out and let them cool slightly. Discard the bones and shred the meat. Return the shredded lamb to the pot and mix it well with the vegetables and cooking juices. Taste and adjust seasoning. If the mixture seems too thin, simmer on the stove for a few minutes to reduce and thicken the sauce.
Step 5: Assembling the Pie
Roll out the puff pastry and fit it over a pie dish, leaving some overhang. Spoon the lamb mixture into the pastry-lined dish, spreading it evenly. Cover the filling with the puff pastry top (you can use a second sheet or fold over the edges), pressing the edges to seal. Trim any excess pastry and crimp the edges to finish.
Step 6: Egg Wash and Baking
Brush the top of the pastry with the beaten egg to get a shiny golden finish. Make a small vent in the center to let steam escape. Bake in the preheated oven for 25–30 minutes, or until the pastry is puffed and deep golden brown.
Step 7: Cooling and Serving
Remove the pie from the oven and let it cool slightly for 10 minutes. This resting time helps the filling set so slices hold together. Serve warm with your chosen sides.
How to Serve Lamb Shank Pie
Serve slices with creamy mashed potatoes, buttery peas, or roasted root vegetables. A simple green salad brightens the plate. For a cozy finish, offer a warm dessert — try these apple pie cobbler bars if you want a classic sweet follow-up. Garnish the pie with a sprinkle of fresh parsley or a few thyme leaves for color.
How to Store Lamb Shank Pie
- Refrigerator: Cool the pie completely. Wrap tightly with foil or place in an airtight container. Store for up to 3 days.
- Freezer: For longer storage, wrap the cooled, unbaked assembled pie tightly in plastic and foil, or freeze the baked pie wrapped well. Store for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat slices in a 350°F (175°C) oven for 15–20 minutes until hot. If frozen, bake at 350°F (175°C) for 30–45 minutes after thawing. Reheating in a microwave will soften the pastry, so use the oven for best texture.
Expert Tips for Perfect Lamb Shank Pie
- Brown well: Take time to brown the shanks. That caramelization adds deep flavor.
- Don’t rush the braise: Low and slow makes the meat tender. Check at 1 hour 45 minutes; you may need a bit longer.
- Thicken the filling: If the braising liquid is thin, reduce it on the stove or add a slurry of 1 tsp cornstarch mixed with 1 tbsp cold water, simmer until thickened.
- Keep pastry dry: Drain any excess fat from the filling before adding to the pastry so it doesn’t go soggy.
- Herb swaps: Fresh rosemary and thyme can replace dried (use 1 tbsp fresh of each). Add a bay leaf to the braise for extra aroma.
- Make ahead: Braise the lamb a day ahead to save time. Refrigerate overnight, shred the meat, and assemble just before baking.
Delicious Variations
- Red wine braise: Add 1/2 cup red wine to the stock while braising for richer flavor.
- Spiced twist: Add a pinch of cinnamon and ground cumin for a warm, slightly exotic profile.
- Vegetable-forward: Increase the carrots and add parsnip and mushrooms for more texture and volume.
- Puff pastry alternatives: Use shortcrust pastry for a sturdier, less flaky top or make individual hand pies using small rounds of pastry.
- Mini pot pies: Divide the filling between ramekins and top each with pastry for single-serve portions.
Frequently Asked Questions
Q: Can I use lamb shoulder instead of shanks?
A: Yes. Lamb shoulder is a good substitute. It braises well and becomes tender. Adjust braise time; shoulder may need a similar or slightly shorter time depending on size.
Q: My filling is watery. How do I fix a soggy pie?
A: Drain off excess fat and simmer the filling to reduce liquid. You can thicken with a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) added while simmering until it thickens.
Q: Can I make this dairy-free or gluten-free?
A: To make it dairy-free, ensure your puff pastry is made without butter (use a dairy-free brand). For gluten-free, use a gluten-free puff pastry or make a gluten-free shortcrust; texture will differ but the flavors remain.
Q: How do I know the lamb is done braising?
A: The meat should be fork-tender and pull away from the bone easily. If it resists, return to the oven and check every 20 minutes.
Q: Can I prepare the filling ahead and freeze it?
A: Yes. Freeze cooled, shredded lamb filling in a sealed container for up to 2 months. Thaw overnight in the fridge before assembling and baking.
Q: Is puff pastry the best choice?
A: Puff pastry gives a light, flaky top and contrasts the rich filling. Shortcrust offers a sturdier, more rustic base. Both work; choose by preference.
Q: How do I prevent pastry edges from burning?
A: Cover the edges with foil during baking if they brown too quickly. Remove the foil for the last 5–10 minutes to crisp the top.
Conclusion
This lamb shank pie rewards patience with rich, melting lamb, sweet caramelized vegetables, and a crisp puff pastry top. It’s a great centerpiece for family dinners or a relaxed weekend meal. If you like the idea of a slightly different braise, check this Lamb shank pie with red wine & rosemary recipe for inspiration on adding wine and bay leaf to your braise. Give this pie a try — it’s warm, comforting, and worth the time.
Print
Lamb Shank Pie
- Total Time: 180 minutes
- Yield: 4 servings 1x
- Diet: Meat
Description
A comforting lamb shank pie featuring fall-apart lamb in a golden, flaky pastry, enriched with sweet vegetables and earthy herbs.
Ingredients
- 2 lamb shanks
- 1 onion, chopped
- 2 carrots, sliced
- 2 garlic cloves, minced
- 1 cup beef or lamb stock
- 1 tablespoon tomato paste
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 sheet puff pastry
- 1 egg (for egg wash)
Instructions
- Preheat your oven to 375°F (190°C). Pat the lamb shanks dry and season them with salt and pepper. Chop the onion, slice the carrots, and mince the garlic. Beat the egg in a small bowl and set aside for the egg wash.
- Heat a large, ovenproof pot over medium-high heat with a little oil. Brown the lamb shanks on all sides until nicely browned, about 6–8 minutes total. Remove the shanks and set aside.
- Add the chopped onion and garlic to the pot and sauté until softened and fragrant, about 4–5 minutes. Add the sliced carrots and cook for 2 minutes.
- Stir in the tomato paste, dried rosemary, dried thyme, stock, and season with salt and pepper. Return the lamb shanks to the pot and bring the liquid to a simmer. Cover the pot and transfer it to the oven. Braise for about 2 hours, or until the lamb is fork-tender.
- Remove the pot from the oven. Take the lamb shanks out and let them cool slightly. Discard the bones and shred the meat. Return the shredded lamb to the pot and mix it with the vegetables and cooking juices. Adjust seasoning as needed.
- Roll out the puff pastry and fit it over a pie dish, pouring the lamb mixture into the pastry-lined dish. Cover with puff pastry, sealing the edges.
- Brush the top of the pastry with the beaten egg and make a small vent to let steam escape. Bake for 25–30 minutes, or until the pastry is puffed and golden brown.
- Remove from the oven and let cool for 10 minutes before serving.
Notes
For a richer flavor, consider adding a splash of red wine to the braise. This pie works great fresh but can also be stored and reheated well.
- Prep Time: 30 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 4g
- Sodium: 800mg
- Fat: 46g
- Saturated Fat: 18g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg
