Easy lamb shank parcels

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Tender lamb shanks wrapped in golden pastry parcels.


  • 2 big lambshanks
  • 1 bottle French or Greek Vinaigrette
  • 1 bulb garlic
  • 2 sheets puff pastry
  • a little mint jelly or balsamic glaze
  • fresh rosemary
  • 2 sheets puff pastry
  • 1 egg for egg wash


Preheat the oven to 180ºC.

Place the lamb shanks, vinaigrette and garlic bulb in a oven casserole with a lid and slow-roast for 2 hours or until the meat is fall-off-the-fork tender.

Flake the meat and allow to cool completely.

Preheat oven to 200ºC.

When the meat is cold, roll out the pastry and cut out circles the size of a saucer. Use a pastry brush and brush some mint jelly or balsamic glaze over the pastry, but stay about 1 cm away from the edges.

Use your finger and egg wash the edges.Place a heaped tablespoon of shredded meat in the middle and bring the dough together like a little pouch.

Lightly squeeze so that the pies will not open when baking. Brush the pies with egg wash and place on a baking sheet. Bake until the pies are golden brown and puffed out.

Serve with a salad some steamed vegetables and a meaty gravy!

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