4 small lamb shanks
2 tbsp olive oil
white onions, finely diced
stalks celery, finely diced
carrots, finely diced
parsnips, cleaned, peeled and finely diced
2 tbsp plain flour
400 ml tomato passata
500 ml red wine
salt and pepper to season
12 sheets Antoniou Fillo pastry
olive oil spray
1 beaten egg mixed with 1 tbsp water
In a large pot heat the olive oil and sear the shanks until browned evenly all over. Remove the shanks and set them aside.
In the same pot add a little extra olive oil and add the onion, celery, carrots and parsnips. Stir continuously till the vegetables soften (approx. 10 minutes) and then add one tablespoon of the flour. Stir again.
Whisk the remaining flour with the wine and tomato passata in a large jug and pour into the pot. Add the lamb shanks into the liquid, ensuring the meat is fully submerged.
Cook on high till the mixture begins to bubble and then lower the heat to a simmer. Cook for 2 ½ hours until tender.
Remove the shanks from the pot and set aside. Return the pot to the stove and cook the sauce with the vegetables for a further10-20 mins.
Preheat your oven to 180 deg C.
Place each individual shank in a separate deep oven proof bowl or pie dish and spoon the sauce evenly amongst them.
Take 3 sheets of Antoniou Fillo pastry and with the longer edge facing you, cut in half. You will end up with 6 even squares. Spray each square with olive oil and layer one stacked square on top of another to form a star shape. Cut a small cross in the centre of the star shaped fillo and place evenly over the pie dish making sure the bone is sticking out in the centre. Trim the edges around the pie dish or bowl and brush with egg wash to ensure the pastry sticks. Repeat with the remaining pies.
Bake in the oven for 15-18 mins until golden brown and allow to cool for 5 mins. Serve with minted peas.