2 tablespoons redcurrant jelly (We used Beerenberg)
salt and ground black pepper
1 egg yolk beaten with a little milk
Season the flour with salt and pepper. Dust the shanks in the flour. Heat oil in a heavy based stock pot (at least 7 litres in volume). Brown the shanks all over, do this in batches. Set shanks to one side. Add remaining flour to pan and cook for 1 minute then add the onions and garlic, stir to coat and cook for a further 2 minutes. Pour in the wine, stock, rosemary, redcurrant jelly and season with salt and pepper. Add back the lamb shanks, bring to the boil then turn down to a simmer, cover the pot and cook over a very gentle heat for 2 hours until the meat falls off the bone.
Once cool enough to handle remove meat from the bones and flake into small pieces. Set this to one side and reduce the sauce by half return the meat to the sauce and refrigerate overnight.
The following day select 6 ceramic pie dishes, fill each one with the pie mix. Preheat the oven to 200c fan-forced (220 non-fan).
Dust workbench and pastry with flour, roll the pastry out to a long rectangular shape, approximately 36cm by 28cm. Cut the pastry in half longways then cut into 6 portions. Place a piece of pastry over the top of each pie dish. Make 4 slits in the top of each pastry lid and brush with beaten egg. Place the dishes in the fridge for at least 20 minutes or until ready to bake.
Bake at 200c fan-forced (220 non-fan) for 15 minutes then reduce oven to 180c fan-forced (200 non-fan) and continue to bake for a further 10 minutes or until the pastry is crisp and golden.