Slow Cooked Lamb Shank & Root Vegetable Pie

Preparation:

1. Defrost the lamb
2. Defrost the pastry lid
3. Dice the onion, carrot, celeriac, celery
4. Dice the black pudding
5. Chop the rosemary

Method:

2. Remove the meat from the shank and remove any fat and sinew - reserve the meat
3. Clean the bone and remove any splinter bones.
4. In a pan over a medium heat caramelise the vegetables in the butter along with the rosemary until softened.
5. Add in the redcurrant jelly, mix well
6. Now add the black pudding and stir carefully so it doesn't break up too much.
7. Mix in the lamb and demi glace, simmer gently until heated through.
8. Transfer to a suitable dish and place the shank bone in the centre.
9. Carefully wrap the pastry around the dish with the bone sticking through.
10. Bake in the oven for approx 10 mins at 180oC
11. Remove from the oven, garnish the bone with a sprig of rosemary - serve! NB. For extra colour brush egg wash over the pastry lid prior to cooking