This recipe is an adapted extract from The Slow Cook by Justine Schofield (published by Plum, $39.99). Photography by Rob Palmer.
Ingredients (15):
4 French-trimmed lamb shanks
1 tbsp olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
300g button mushrooms, quartered
2 garlic cloves, chopped
1 rosemary sprig
1 star anise
1 tbsp tomato paste
2 cups (500ml) red wine
4 cups (1L) beef stock
375g good-quality butter puff pastry, rolled to 3mm thickness
1 egg, whisked (for egg wash)
3 flat-leaf parsley sprigs, finely chopped
1. Prepare the lamb
Preheat oven to 160°C (320°F). Season the lamb shanks generously with salt and pepper.
2. Sear and build flavor
Heat half the olive oil in a large flameproof casserole over high heat. Sear lamb shanks on all sides for 5–6 minutes until browned. Remove and set aside.
Add remaining oil and sauté onion, carrot, and celery for 3–4 minutes until soft and golden.
Stir in mushrooms, garlic, rosemary, and star anise. Add tomato paste and cook for 30 seconds.
Pour in red wine and simmer for 3–5 minutes until nearly reduced. Add beef stock and bring to a boil. Return lamb shanks to the casserole.
3. Slow braise
Place a cartouche (baking paper cut to fit) on top, cover with lid, and transfer to oven.
Braise for 2 hours, or until lamb is tender and falling off the bone.
4. Prepare the puff pastry tops
Cut four pastry rounds using pie dishes (about 11cm diameter) as a guide.
Using a 3cm cutter, remove the center to create a ring shape.
Brush lightly with egg wash and chill until ready to bake.
5. Bake pastry lids
Increase oven to 200°C (400°F).
Bake pastry rounds for 15–20 minutes until puffed and golden brown.
6. Reduce the sauce
Remove lamb from sauce and shred meat (reserve bones for presentation).
Simmer sauce over medium heat for 8–10 minutes until reduced by one-third and rich.
Return shredded lamb to sauce and stir in chopped parsley.
7. Assemble the pies
Place one bone upright in the center of each pie dish. Spoon over rich lamb filling.
Top with golden puff pastry lid, allowing the bone to poke through the center.
