Lamb Shank Pie

Prepare the crust: in a large bowl, sift together the flour, salt, and baking powder

Add the butter and mix until it forms a crumbly mixture with your fingers

Add the water and knead lightly with your hands

Shape the dough into a ball and wrap it in plastic film

Let it rest in the refrigerator

Prepare the filling: in a medium bowl, season the lamb with salt

In a large skillet, heat the butter and olive oil over high heat

Add the lamb and cook until browned (about 25 minutes)

Dust with flour and mix well

Add the English sauce and heavy cream mixed with vinegar

Simmer and let it thicken

Transfer the filling to an 18cm-diameter ring mold with a flat bottom. Reserve

Preheat the oven to 180°C (medium)

Dust a clean surface with flour

Use a rolling pin to roll out the dough to the same diameter as the ring mold

Cut out the center of the dough using a biscuit cutter and discard the trimmings

Press the dough over the filling

With the remaining dough, form a rope and place it around the sides of the ring mold

Press gently to seal well

Bake in the preheated oven until golden brown (about 30 minutes)

Serve warm directly from the ring mold

929 calories per serving

Note: You can prepare the pie the day before

After cooling, wrap it in plastic film and refrigerate

Before serving, bake again.