Make the tender lamb filling a day early for an easier cook. The combination of juicy lamb and a buttery pastry makes for a meal so memorable, it'll be worth all the effort you put in.
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You can make the filling the day before. If you don't have a slow cooker, cook the lamb, in a covered ovenproof dish, in a 180°C (160°C fan-forced) oven for about 2 hours, or until the lamb is tender. You may not need to reduce the sauce if you cook it in the oven. Suitable to freeze. Not suitable to microwave.