Lamb Shank and Dumpling Pies
"This is from a feature in our Sunday Newspaper of Donna Hay recipes and uses a portion of recipe Red Wine and Herb Lamb Shanks."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (234.8 g)
- Calories 590.7
- Total Fat - 34.1 g
- Saturated Fat - 14.4 g
- Cholesterol - 160.2 mg
- Sodium - 221.1 mg
- Total Carbohydrate - 23.9 g
- Dietary Fiber - 3.3 g
- Sugars - 2.1 g
- Protein - 46 g
- Calcium - 158.3 mg
- Iron - 4 mg
- Vitamin C - 1.3 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 200°C.
Step 2
Divide lamb shank meat between 2 x 1 1/2 cup capacity ovenproof dishes.
Step 3
Combine self-raising flour, thyme, sea salt flakes and the buttermilk and mix until smooth.
Step 4
Spoon the mixture on top of the lamb and top with the parmesan.
Step 5
Bake in oven for 30 minutes.
Step 6
Serve with salad or steamed vegetables and mash.
Tips
No special items needed.
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