Easy Lamb shanks in puff pastry

Walking on puff pastry clouds.
Melting goodness in your mouth.

Cook Time: 2 - 3 hours
Serves: 6


Ingredients:

• 2 big lambshanks
• 1 bottle French or Greek Vinaigrette ( I used 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

Method:

1. Preheat the oven to 180°C
2. 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.
3. Preheat oven to 200°C.
4. When the meat is cold, roll out the pastry and cut out circles the size of a saucer.
5. 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.
6. 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.
7. Brush the pies with egg wash and place on a baking sheet. Bake until the pies are golden brown and puffed out.
8. Serve with a salad, some steamed vegetables and a meaty gravy.

Credit: My Easy Cooking