Lamb shank parcels

These lamb shank parcels are perfect for a Christmas dinner. They are not only delicious but they look the part too, says Lorraine Steyl.

Lamb shank parcels

Photo: Sindira Chetty | Styling: Gary Wium
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Serves 4

  • 2 medium lamb shanks
  • 400g roll of store-bought puff pastry

For the sauce:

  • 2 cups chicken stock
  • 1 Tbsp fresh rosemary, chopped
  • 1 Tbsp fresh thyme, chopped
  • 1 Tbsp fresh mint, chopped
  • ½ cup fresh basil, chopped
  • 1 tsp dried oregano
  • ¼ cup red wine vinegar
  • 5 cloves
  • 3 cloves of crushed garlic
  • ½ tsp nutmeg
  • ¼ cup light soy sauce
  • Salt and pepper to taste
  1. In a slow cooker, place the lamb shanks and cover with all the ingredients for the sauce. Cook on high for four to five hours or until the meat is soft.
  2. Remove the meat from the sauce and allow to cool. Set aside the sauce to use later.
  3. Cut the puff pastry in two. Wrap each lamb shank in the pastry.
  4. Bake in the oven at 220°C for 30 to 40 minutes until the pastry is golden brown.
  5. Heat the sauce before serving. Serve the lamb shanks with mashed potatoes and your choice of other vegetables with the sauce.