Ingredients
Method
- Preheat the oven to 180C.
- To make the filling, shred your lamb shanks with a fork and mix back in with the sauce.
- Place filling in an oven proof ramekin (or ramekins if you are making individual pot pies). Cut out pastry 2 or 3 cm larger than the diameter of your ramekin. Place it over the pie so it covers over the edges and take a sharp knife and trim the edges. Push down around the sides.
- Make a slit on top of the pastry to allow air to escape and brush it with egg wash.
- Bake in the oven for 15 – 20 minutes or until the pastry is puffed and golden.
Top Tips
If you are just left with the lamb shank and very little sauce, simply add the shredded meat to a pot with a bit of chicken/beef stock and a tin of diced tomatoes. Cook for 10-15 minutes, until you once again have a thick sauce.
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It was quite yummy