CATEGORIES: Baking, Breakfast, Beef, Chicken, Fish, Lamb, Pasta, Pork, Ramen, Vegetarian

Makes 6 small pies

2 tablespoons olive oil
1 tablespoon butter
4 lamb shanks
salt and pepper
1 onion, chopped
4 cloves garlic, chopped
1 bay leaf
1/2 teaspoon cumin
1 cup red wine
3 cups beef stock
1 tablespoon tomato puree
1/2 teaspoon sugar
puff pastry

  1. Heat oven to 375F.
  2. Melt oil and butter in a large pan.
  3. Rub the shanks well in with salt and pepper.
  4. Brown on all sides in the pan.
  5. Take them out and add onion and garlic.
  6. Sauté until the garlic is soft.
  7. Add bay leaf, cumin, red wine, stock, tomato pure and sugar.
  8. Stir well and add the shanks.
  9. Put on a lid and place in the oven for 2 1/2 hours.
  10. Take them out and let it cool.
  11. Pull of the meat and add the meat to the sauce.
  12. Put the mixture into small pie pans.
  13. Roll out the puff pastry and top each pie with it.
  14. Cut out hearts and place on top.
  15. Bake at 375F until golden.
  16. Serve warm.