Essentially, you’ll just throw this in the crock pot, finish it in the oven, and look like a chef!


  • 4 lamb shanks
  • 2 red onions, roughly chopped
  • 1 can diced tomatoes
  • 1 head of garlic, broken into cloves and peeled
  • 1 tablespoon tomato paste
  • 4 sprigs fresh rosemary
  • 10 sprigs fresh thyme
  • 2 bay leaves
  • 1-1/4 Cup red wine
  • 2 Cups beef stock
  • Salt/Pepper
  • 1 sheet puff pastry, thawed
  • 1 egg, beaten


  1. Place everything except the pastry and egg in a crockpot and cook on low for 8 hours.
  2. Remove the lamb shanks from the oven dish and discard the herbs.
  3. Preheat oven to 350.
  4. Shred the meat and mix with 2-3 cups of the remaining cooking juices, the onion and garlic.
  5. Place in a dish then top with the pastry. Brush with the beaten egg and cut a small slit in the top of the pastry to allow steam to escape.
  6. Place the pie in the oven and allow to bake for 20-25 minutes until the pastry is puffed and golden brown.
  7. Remove from the oven and allow to cool for 5 minutes then serve.

Order some LAMB SHANKS today!

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