Slow Roasted Lamb Shank and Mushroom Pie

Episode 110 - Slow Roasted Lamb Shank and Mushroom Pie


  • 4 Lamb Shanks
  • 2 teaspoons Thyme (chopped)
  • 2 Bay Leaves
  • 2 x 400g tins of diced Tomatoes
  • Tomato paste
  • 2 large Onions (diced)
  • 4 sprigs Rosemary
  • 1-2 cubes Oxo beef
  • 1 cup Water
  • Tomatoes Sauce
  • 10-12 Button Mushrooms
  • 4 tbsp Gravox gravy mix
  • 2 tbsp Flour
  • 6-8 sheets Puff Pastry
  • 1 Egg
  • Salt and Pepper (to taste)


  1. In slow cooker set to high add the lamb, onions,bay leaves, oxo cube, rosemary,thyme,cans of tomatoes, tomatoes paste and water.
  2. Leave for 3-4 hours.
  3. Check on meat add salt and pepper to taste, and diced mushrooms.
  4. Add the gravox. Stir for 5 mins, being carefully not to remove the meat from the shank. Leave for half an hour.
  5. Add flour to thicken if needed, so that the the "gravy" around the shank is good consistency and this is where you work on the taste of the "gravy adding a bit of tomatoes sauce till it gets where its desired.
  6. Turn off cooker. Preheat the oven to 180 degrees.
  7. Line individual bowls with the puff pastry. Using tong take out a lamb shank so that the bone sticks up from the bowl.
  8. Then with a ladle add the "gravy with the mushrooms to the bowl.
  9. Cut a top for your pie. the idea is for it to hang over edge for the messier the better.
  10. Whisk an egg and brush over the top of pie. Put in oven until the pastry is golden brown.