Irish Slow-Cooked Lamb Shank Pie


Irish Slow-Cooked Lamb Shank Pie is a classic dish that embodies the comforting flavors of Irish cuisine. Tender lamb shanks, slow-cooked in a savory Guinness-infused gravy, are encased in a flaky pastry crust to create a hearty and satisfying pie. This recipe celebrates the warmth and richness of traditional Irish cooking, perfect for a cozy family meal.


Lamb has been a staple in Irish cuisine for centuries, with slow-cooking methods often used to tenderize tougher cuts of meat. The addition of Guinness stout to savory dishes like lamb stew or pie became popular as it adds depth of flavor and complements the richness of the meat. This slow-cooked lamb shank pie is a testament to Ireland's culinary heritage, combining simplicity with robust flavors.


For the Lamb Filling:

4 lamb shanks

2 onions, chopped

4 cloves garlic, minced

2 carrots, diced

2 celery stalks, diced

2 tbsp tomato paste

500ml Guinness stout

500ml beef or lamb broth

2 bay leaves

1 sprig fresh rosemary

Salt and black pepper, to taste

Olive oil, for cooking

For the Pastry:

400g all-purpose flour

200g cold unsalted butter, cubed

1 egg, beaten

Cold water, as needed

Salt, a pinch


Prepare the Lamb Shank Filling:

Season lamb shanks with salt and pepper.

In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat.

Brown lamb shanks on all sides, then remove and set aside.

In the same pot, sautΓ© onions, garlic, carrots, and celery until softened.

Stir in tomato paste, then add Guinness stout and broth.

Return lamb shanks to the pot. Add bay leaves and rosemary.

Bring to a simmer, cover, and cook over low heat for 3-4 hours until lamb is tender and falling off the bone.

Make the Pastry:

In a large mixing bowl, combine flour and salt. Rub in cold cubed butter until the mixture resembles breadcrumbs.

Gradually add beaten egg and cold water, mixing until the dough comes together.

Shape the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.

Assemble the Pie:

Preheat the oven to 180°C (350°F).

Remove lamb shanks from the pot and shred the meat, discarding bones and excess fat.

Strain the cooking liquid into a saucepan and simmer until reduced and thickened.

Combine shredded lamb with thickened gravy and adjust seasoning if needed.

Roll out the chilled pastry dough on a floured surface to fit a pie dish.

Transfer the lamb filling into the pastry-lined dish.

Roll out the remaining pastry to make a lid for the pie. Place it over the filling, crimp the edges to seal, and make a few slits on top for steam to escape.

Bake the Pie:

Brush the pie with beaten egg wash for a golden finish.

Bake in the preheated oven at 180°C (350°F) for 30-35 minutes until the pastry is golden brown and the filling is hot and bubbly.

Serve and Enjoy:

Let the pie cool slightly before slicing.

Serve Irish Slow-Cooked Lamb Shank Pie with mashed potatoes and steamed greens for a complete meal.


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Experience the robust flavors of Irish Slow-Cooked Lamb Shank Pie, a delicious representation of Ireland's culinary traditions and rustic charm!

This Slow-Cooked Lamb Shank Pie captures the essence of Irish cooking with its tender lamb and rich gravy encased in golden pastry. Enjoy making and savoring this comforting dish that's perfect for special occasions or family gatherings. Adjust the recipe according to your taste preferences and share the joy of Irish cuisine with loved ones!

Emerald Isle Eats