“This is from a feature in our Sunday Newspaper of Donna Hay recipes and uses a portion of Red Wine and Herb Lamb Shanks
READY IN:
25mins
SERVES:
2
YIELD:
2 pies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 200°C.
  2. Divide lamb shank meat between 2 x 1 1/2 cup capacity ovenproof dishes.
  3. Combine self-raising flour, thyme, sea salt flakes and the buttermilk and mix until smooth.
  4. Spoon the mixture on top of the lamb and top with the parmesan.
  5. Bake in oven for 30 minutes.
  6. Serve with salad or steamed vegetables and mash.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: