Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Rose harissa lamb shank pies

British 20 Mins Prep · 210 Mins Cook

Preheat the oven to 160°C, gas mark 3.
Peel and finely chop the onion. Peel and crush the garlic.
Heat the olive oil in a large, ovenproof pot over a high heat. Season the lamb shanks with salt and pepper, then sear for 3–4 minutes on all sides until golden. Remove the shanks and set them aside.
Lower the heat and add the chopped onion to the same pot. Sauté for 5–6 minutes until softened. Stir in the garlic, cumin, cinnamon and smoked paprika and cook for 1 minute until fragrant.
Add the tomato paste and cook for a further minute. Stir in the rose harissa, stock and honey. Return the lamb shanks to the pot and bring everything to a simmer.
Cover with a lid or foil and place in the oven. Cook for 2–2½ hours, or until the lamb is tender and pulling away from the bone. Remove the shanks and set aside to cool slightly.
Place the pot over a medium heat and simmer the sauce until thickened. Taste and adjust the seasoning.
Increase the oven temperature to 200°C, gas mark 6. Place the lamb shanks into individual ovenproof bowls or pie dishes.
Cut the pastry into squares large enough to cover each dish. Make a slit in the centre of each pastry topping to push the shank bone through it. Place a square over each bowl. Using a fork, press the edges to seal.
Brush the pastry with egg wash and place the bowls on a baking tray. Bake for approx. 25-30 minutes, or until the pastry is puffed and deeply golden.
Serve hot with any extra sauce on the side.