Braised Australian Lamb Shank Meat Pie

METHOD:

For the Dry Marinade:

In a large bowl, combine the paprika, cumin, and rosemary. Coat the lamb foreshanks with the dry rub and marinate for at least 4 hours.



For the Braise:

Heat ¼ cup olive oil in a large braising pot until hot. Add the marinated lamb shanks and sear on all sides until browned. Set aside. Add the celery, onion, and carrot and cook for 5 minutes, stirring well. Add the garlic and cook, stirring for another 2 to 3 minutes.



Deglaze the pan with red wine, then add the beef stock, tomato sauce, and lamb shank. Bring the mixture to a boil, then turn down to simmer, covered, for approximately three hours, until meat is falling off the bone. Remove the shanks and reserve; strain the braising liquid, saving the vegetables. In a smaller pot, put the strained braising liquid back over heat and reduce until napagé. In a separate bowl, peel the meat off the shank bones and break up slightly.



For the Pie Filling:

Mix the meat, braised vegetables, green beans, peas, fresh rosemary, and 1 cup of the reduced braising liquid. Season with salt and pepper and set aside.



To Assemble and Serve:

Preheat the oven to 350°F. Put 5 ounces of the lamb filling inside each pastry crust. Place the 5-inch round puff pastry lid on top and pinch to create a seam. Brush seams with egg wash to seal, and brush additional egg wash on top. Pierce a small hole in the top of each pie. Garnish with a small sprinkle of thyme. Bake for 35 minutes, or until pastry is golden brown.