Preheat the oven to 160°C.

Season the shanks with Sea Salt and Black Pepper and dust with seasoned flour. Add a splash of Olive Oil to a heavy-based casserole pot and brown the shanks. Set aside.

In the same pot, add the butter and sauté the onion until translucent. Add the NOMU Lamb or Roast Rub, carrot, celery and garlic and sauté for a few more minutes. Return the shanks to the pot and deglaze with red wine.

Stir the NOMU Lamb STOCK into the hot water and add to the shanks. Add the tomatoes and season well with salt and pepper. Bring to a boil before placing in the preheated oven with a tight-fitting lid for 2-3 hours. Remove the shanks from the oven and allow to cool.

Turn the oven up to 200°C. Fill 4 individual pie dishes with the lamb shanks and top up with the lamb shank sauce. Roll out the shortcrust pastry and cut 4 large rounds to cover the pie in a lid shape, leaving 2cm extra pastry around the circumference. Cut a 1cm hole in the centre of each one.

Beat the egg and milk together to create an egg wash and, using a pastry brush, lightly coat the edges of the pie dishes and carefully cover the pie with the pastry taking care to let the bone of the shank poke through the centre of the pastry. Using a fork, press down around the edges to seal. Brush the top of the pie with the rest of the egg wash and place in a hot oven for 15 minutes until golden brown.