You will need a hearty appetite for these pies or you could always share them if you are feeling kind.. If you can’t find the small French trimmed ones, and use the larger one, don’t forget to increase the cook time.
Prep time 10 min
Skill level Easy
Cook time 180 min
Serves 4
Nutritional information per serving
Carbohydrates 45.8 g
Energy 507.1 kcal
Fats 22.4 g
Fiber 6.6 g
Protein 34.1 g
Saturated Fats 8.3 g
Sodium 847.4 mg
Sugars 11.5 g


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  1. Step 1
    Heat the oil in a large saucepan over high heat. Cook the shanks for 3 minutes each side or until well browned. Remove and set aside. Add onion and garlic to pan and cook for 3 minutes or until soft. Return shanks to pan with wine and water. Cover and simmer for 90 minutes. Add carrot, parsnip, celery and rosemary. Simmer, covered, for 1 hour or until the shanks are tender. Make MAGGI Roast Meat Gravy and add to pan.
  2. Step 2
    Preheat the oven to 180°C/160°C fan forced. Divide shanks and vegetables between 4 x 1½ cup capacity dishes.
  3. Step 3
    Cut four rounds of puff pastry and fit over the dishes, cutting a hole for the shank bone. Bake for 20 minutes or until golden. If desired serve with a leafy green salad.

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