6 lamb shanks, Frenched
1 tbsp plain flour
Sea-salt flakes and freshly ground black pepper, to season
4 tbsp extra virgin olive oil
3 cloves garlic, crushed
140 g tomato paste
2 sprigs rosemary, leaves picked
1 brown onion, finely chopped
200 ml port
12 dried figs
750 ml chicken stock
3 sheets frozen ready-rolled puff pastry sheet, partially thawed
1 egg, lightly beaten
- Preheat oven to 160°C. Put lamb and flour in a large bowl and season. Toss to coat and shake off any excess flour.
- Heat half the oil in a large, heavy-based ovenproof pan over medium heat. Add half the lamb and cook, turning occasionally, for 8 minutes or until browned. Transfer to a plate. Repeat with remaining oil and lamb.
- Remove pan from heat and add garlic, tomato paste, rosemary, onion, port, figs and stock, stirring to combine. Return pan to high heat and bring to the boil. Return lamb to pan, cover with lid and bake in oven for 2½ hours or until lamb is falling off the bone.
- Transfer lamb shanks to 6 tall, ovenproof ramekins or ovenproof enamel cups. These should be large enough to hold shanks standing upright so bone protrudes. Spoon a little of the sauce over each shank, ensuring there is some onion and fig in each ramekin. Set aside.
- Increase oven to 200°C. Cut 6 rounds from pastry sheets, large enough to cover top of each ramekin and extend 3cm down sides. Use 3cm-round cutter to cut a hole from centre of each pastry round. Brush ramekin edges with a little egg, then put pastry rounds on top of each, with shank going through hole. Brush pastry with a little egg, then bake for 20 minutes or until pie is golden.