Preheat the oven to 425 degrees F (220 degrees C).
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.
Baby Eggplants (5)
in the remaining oil and rendered lamb fat until soft and slightly browned.
Add in the
Anchovy Fillets in Oil (3)
and melt them into the vegetables. Season with
Sea Salt (to taste)
Coarse Black Pepper (to taste)
, and add
Garlic (4 cloves)
Tomato Paste (2 Tbsp)
Cook on high for a little longer then pour in
Red Wine (1 cup)
to deglaze the base of the casserole.
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.
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.
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.
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.
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).
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.
Brush the pastry with
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.
Serve the lamb shank pies with creamy mashed potato and steamed greens. Enjoy!