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Lamb shank, pea & mint pie
Ingredients
- 2 tbsp sunflower or rapeseed oil
- 4-5 lamb shanks
- 2 onion, chopped
- 2 rosemary sprigs, leaves finely chopped
- 2 thyme sprigs
- 300ml white wine
- 1½ l good-quality chicken stock
- 25g butter
- 3 tbsp plain flour
- 250g frozen pea
- 5 spring onions, finely chopped
- small bunch parsley, finely chopped
- small bunch mint, finely chopped
- 1 egg, beaten
- 400g plain flour, plus a little extra for dusting
- 100g butter, diced
- 100g suet
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