Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
Lamb Shank and Dumpling Pies
Deeply savory individual pies filled with slow-braised, tender lamb shank meat and vegetables, topped with fluffy, herb-flecked suet dumplings. The rich gravy from the lamb soaks into the bottom of the dumplings, creating a comforting and decadent texture. This traditional British-inspired meal is the ultimate in winter comfort food, providing a complete and hearty dinner.
Deeply savory individual pies filled with slow-braised, tender lamb shank meat and vegetables, topped with fluffy, herb-flecked suet dumplings. The rich gravy from the lamb soaks into the bottom of the dumplings, creating a comforting and decadent texture. This traditional British-inspired meal is the ultimate in winter comfort food, providing a complete and hearty dinner.
Ingredients
- 226.67 g Lamb Shank, cooked
- 1/4 cup Self Raising Flour
- 1 tsp Thyme
- 1/4 tsp Sea Salt, flaked
- 1/4 cup Buttermilk
- 1 tbsp Parmesan Cheese, grated
Instructions
- Preheat oven to 200°C.
- Divide lamb shank meat between 2 x 1 1/2 cup capacity ovenproof dishes.
- Combine self-raising flour, thyme, sea salt flakes and the buttermilk and mix until smooth.
- Spoon the mixture on top of the lamb and top with the parmesan.
- Bake in oven for 30 minutes.
- Serve with salad or steamed vegetables and mash.
Storage and Meal Prep Tips
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