Ingredients
Makes 4
12 sheets Antoniou Fillo pastry
4 small lamb shanks
2 tbsp olive oil
1 onion, finely diced
2 stalks celery, finely diced
2 carrots, finely diced
1 parsnip, finely diced
2 tbsp plain flour
400 ml tomato passata
500 ml red wine
Salt and pepper to season
1/2 cup olive oil
1 beaten egg mixed with 1 tbsp water
Method
Before you begin this Filo Pastry recipe, take your fresh Filo Pastry out of the fridge to bring it up to room temperature in its packaging.
In a large pot heat 2 tablespoons of olive oil and sear the shanks until browned evenly all over. Remove the shanks and set aside.
In the same pot add a little extra olive oil and add the onion, celery, carrots and parsnips. Lower the heat and cook the vegetables until they soften, stirring occasionally, for 10 minutes. 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 until the mixture begins to bubble and then lower the heat to a simmer. Cook for 2 ½ hours until tender.
Preheat your oven to 180 degrees Celsius.
Place each individual shank into a deep oven proof bowl or pie dish and spoon the sauce evenly amongst them.
Stack the sheets of Filo Pastry on top of each other and cut in half, parallel to the short side. Brush each piece of Pastry with olive oil and layer six pieces of Pastry on top of each other to form a star shape. Cut a small cross in the centre of the star shaped Fillo and place over the pie dish, allowing the shank bone to stick out of 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 15-20 minutes until golden.