Serves 4


4 lamb shanks

some all purpose flour

some olive oil

2 spanish onions, chopped

3 garlic cloves, minced

2  cups of beef stock

2 1/2 cups of red wine

3 carrots, chopped

2 parsnips, chopped

1 bunch of thyme

2 sprigs of rosemary

1 tbsp cornstarch


2 cups of all purpose flour

145g butter

2-3 tbsp ice cold water


Dust each lamb shank with some flour;

Place some olive oil in a large dutch oven over high heat;

Add the lamb shanks and cook on high for three minutes on each side until browned;

Remove the lamb shanks and reduce to medium heat;

Add the chopped onions and minced garlic and cook for several minutes until soft and translucent;

Add the lamb shanks, red wine and beef stock to the onions and garlic and reduce the heat to a simmer, cover and let it cook for about an hour;

In the meantime, prepare the crust by blitzing all the ingredients in a food processor;

Remove from the food processor and knead the dough into a firm ball;

Wrap with plastic wrap and place in fridge until 10 minutes before needed;

After the hour is up, add the chopped vegetables and herbs. Salt and pepper if necessary;

Cook for another 30 minutes over low heat;

When the dough has been removed from the fridge, place it between two pieces of parchment paper and use a rolling pin to roll out the dough until there is enough to cover four bowls;

Preheat the oven to 375 F;

After the thirty minutes are up, place each lamb shank in a bowl and place the rest of the mixture through a strainer with a bowl underneath to catch the liquid;

Distribute the vegetables and onions between the four bowls and place the liquid in a sauce pan and whisk the tablespoon of cornstarch in immediately over high heat;

Continue to whisk until the broth has thickened and then distribute it between the four bowls;

Cut the crust to fit each bowl and place a hole for each lamb shank bone;

Place each bowl on a quarter sheet pan in the oven and cook until the crust is golden (about 20-30 minutes); and

Remove from oven and serve immediately!