Braised Lamb Shank & Kūmara Pie

FOR THE LAMB SHANKS: 4 lamb shanks

4 tablespoons flour, seasoned with flaky salt and freshly ground black pepper 3 tablespoons olive oil

1 large onion, peeled and

quartered

1 large carrot, peeled and chopped

2 celery stalks, chopped

2 bay leaves

6 parsley sprigs

225ml red wine

1.5l beef stock or water, or

a mixture of both

FOR THE PIE:

3 tablespoons butter

1 medium onion, finely chopped 4 tablespoons flour 2 tablespoons tomato paste 1 tablespoon brown sugar 300ml stock from cooked lamb shanks (freeze any remaining stock for future use) juice of 1 lemon

220g kūmara, peeled, diced, blanched and cooled

2-3 cups pulled, cooked, lamb shank meat

½ cup chopped parsley leaves 275g purchased pre-rolled

puff pastry

1 egg, separated

1 tablespoon water