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RECIPE
16 INGREDIENTS 13 STEPS 4hr

Mediterranean Lamb Shank Pie

Ideal for your Easter family gathering, the recipe for my Mediterranean Lamb Shank Pie works equally well as individual pot pies or one large dish. Not only aesthetic, the addition of the shank bones’ marrow further flavors the pies as they bake as well as serving as a pleasingly rustic pie bird.
Mediterranean Lamb Shank Pie Recipe | SideChef
Ideal for your Easter family gathering, the recipe for my Mediterranean Lamb Shank Pie works equally well as individual pot pies or one large dish. Not only aesthetic, the addition of the shank bones’ marrow further flavors the pies as they bake as well as serving as a pleasingly rustic pie bird.
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
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A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
4hr
Total Time
$10.11
Cost Per Serving

Ingredients

Servings
4
US / METRIC
4
Large Lamb Shanks
1
Large Onion , finely chopped
2
Large Carrots , peeled, chopped
5
Baby Eggplants , roughly chopped
up to 8
or 3 Large Eggplants
2 sprigs
3
Anchovy Fillets in Oil
up to 4
4 cloves
Garlic , crushed
2 Tbsp
Tomato Paste
1 cup
Red Wine
(optional)
2 cups
Chicken Stock
or Beef Stock or Bone Broth
2 Tbsp
Pitted Roughly Chopped Black Olives
1
Frozen Puff Pastry , thawed
1
Egg , beaten
as needed
to taste
to taste
Coarse Black Pepper
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Nutrition Per Serving

VIEW ALL
CALORIES
1164
FAT
69.1 g
PROTEIN
92.9 g
CARBS
26.7 g

Author's Notes

Yields 4-6 servings.

Cooking Instructions

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Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
Using a large casserole, heat the Olive Oil (as needed) , add in Fresh Rosemary (2 sprigs) , and brown the Lamb Shanks (4) , careful to color each side of the meat. Remove the shanks and rosemary and set them aside.
Step 3
Fry the Onion (1) , Carrots (2) , and Baby Eggplants (5) in the remaining oil and rendered lamb fat until soft and slightly browned.
Step 4
Add in the Anchovy Fillets in Oil (3) and melt them into the vegetables. Season with Sea Salt (to taste) and Coarse Black Pepper (to taste) , and add Garlic (4 cloves) and Tomato Paste (2 Tbsp) .
Step 5
Cook on high for a little longer then pour in Red Wine (1 cup) to deglaze the base of the casserole.
Step 6
Pour in Chicken Stock (2 cups) and return the shanks to the pot. Bring to a simmer then cover the casserole with its lid and cook the shanks in the oven for 30 minutes.
Step 7
Cook for a further 2 hours at 325 degrees F (160 degrees C). The lamb shanks need to be meltingly tender and the liquid substantially reduced.
Step 8
Use two forks to shred the meat, removing any bones and setting them aside. Carefully stir through the Black Olives (2 Tbsp) and season the shredded lamb to taste.
Step 9
Fill individual pie dishes halfway with the lamb filling and then stand the discarded shank bones upright in each dish. Fill the rest of the pie dishes with the lamb filling.
Step 10
On a floured surface, roll out the Puff Pastry (1) and divide according to the number of pies being made. Slice a small “x” into the middle of each pastry sheet (this allows the shank bone to poke through the pastry).
Step 11
Carefully drape the pastry over each pie, slicing off any excess around the edges. Crimp in the cut edges of the pastry and roll out any leftover scraps to decorate the pies with.
Step 12
Brush the pastry with Egg (1) and bake the pies in a preheated 425 degrees F (220 degrees C) oven for 15-20 minutes or until the pastry is golden brown.
Step 13
Serve the lamb shank pies with creamy mashed potato and steamed greens. Enjoy!
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Nutrition Per Serving
Calories
1164
% Daily Value*
Fat
69.1 g
89%
Saturated Fat
28.4 g
142%
Trans Fat
0.0 g
--
Cholesterol
356.1 mg
119%
Carbohydrates
26.7 g
10%
Fiber
5.2 g
19%
Sugars
10.2 g
--
Protein
92.9 g
186%
Sodium
662.7 mg
29%
Vitamin D
0.3 µg
2%
Calcium
99.2 mg
8%
Iron
9.6 mg
53%
Potassium
4984.0 mg
106%
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