Ingredients per serve



What could be nicer than a lamb shank baked in a pie, the flavour and presentation captures the attention of the fussiest diner.  



  1. Method

    • Heat half the oil in a large pan over high heat. Brown lamb shanks in batches and set aside.
    • Heat remaining oil in pan and cook the vegetables until golden. Add garlic and rosemary then deglaze the pan with red wine.
    • Combine KNORR Beef Booster with 8 cups boiling water. Stir to dissolve then add to pan with Pronto Napoli. Simmer for 15 minutes then transfer vegetable mixture and shanks to a large gastronome, cover tightly.
    • Cook in combi oven for 3-4 hours at 160 degree Celsius turning occasionally until shanks are very tender. Cool slightly.
    • Transfer mixture to pie bowls and place a lamb shank in the middle of each bowl. Top each pie with pastry with a hole in the middle for the shank. Trim and brush pastry with milk.
    • Cook in combi oven for 10-15 minutes or until golden brown on top.
    • Serve with mash or garden salad.