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Easy Lamb shanks – it is even better with a pastry crust!

Posted on May 21, 2014 by in lamb, rsg

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easy lamb shanks

Easy Lamb shanks on creamy mashed potatoes or even buttery samp is very hard to beat as typical winter food!

Easy Lamb shanks, yes, but it has become quite a pricey cut of meat, so I make it for special occasions and then we splash out and enjoy the luxury! I love cooking lamb shanks, because it gives me time away from the stove. They like to cook “low and slow” in other words, on a low temperature and for a long time like these  lamb shanks in a rich tomato stew I featured not so long ago! Too delicious! You can even cook them overnight if you use a slow cooker of the warm drawer of your oven, you ill wake up to the glorious smell of the lamb shanks and it will be very difficult to wait until lunchtime. Serve the easy lamb shanks on samp that you have also cooked overnight in the warm drawer and you have a meal fit for a king! Easy, yet cooked from the heart. Looking back on old recipes, I like lamb shanks a lot and have even won a potjiekos competition with my easy lamb shanks!

easy lamb shanks

My problem however is this……. what do I do if the cravings for lamb shanks hit and there are too many mouths to feed. I then remembered a launch where we were served lamb shank pies and how filling they were! Problem solved, I could make only a 2 -3  lamb shanks and stretch it into 10 pies! Served with a simple salad or vegetables, it can be quite a heartwarming meal!

easy lamb shanks

Cooking for many can be quite problematic, so I decided to call on the help of Callie Maritz and Marie-Louis Guy who has recently launched their book Cooking for Crowds. This lovely book has  loads of advice and numerous practical tips for working with large quantities of food, cooking for a hungry hoard has never been as simple. The delectable recipes include: Breakfast, brunch and light lunch; by hand or by fork; dinner parties; funeral food; one dish wonders; wedding bells and family celebrations; camping kids; extreme cuisine. What I love about this book is that the food is far from troughs of pasta bakes and pots of greyish looking stew. The food is vibrant, delicious and fresh.

I am overly excited to meet this talent brother-and-sister-duo. Apart from all the good stuff I here from everybody….. this is what their “About us” snippet says: Two silly siblings who have managed to write and style 5 fabulous cooking and baking books, completed work on 200+ tv commercials, countless editorial assignments, strutted their stuff on tv (in front of camera), presented some fantastic baking and styling workshops and and and……

Would you not also be overly excited?

Anyway, back to the easy lamb shanks. How easy do  you think I can make it?

easy lamb shanks

Easy Lamb shanks in puff pastry

serves 6


2 big lambshanks

1 bottle French or Greek Vinaigrette ( I use Ina Paarman)

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

easy lamb shanks


Preheat the oven to 180 C. 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 200 C. 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!

Lamb Shank Pie

Watch this!

(video by Melody Deas (Hirt& Carter)

Tomorrow  morning  just after the 9 o’clock news, I will be  chatting to Mari-louis and Callie and they will be giving you ideas and inspiration to “Cook for crowds″!  I will also in weeks to come take you into the kitchens of other bloggers, chefs and interesting South Africans this year. So buckle up, it is going to be an awesome ride. Tune in 100-104FM or listen online here!

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4 Responses to “Easy Lamb shanks – it is even better with a pastry crust!”

  1. Sheena Mathew 23 May 2014 at 3:25 pm #

    Ah! Excellent Nina! I have been waiting for you to create Lamb Shank in its own pastry.

  2. Ann 24 May 2014 at 10:23 am #

    Nina, what are you doing? My tastebuds are going wild.


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