Lamb Shank and Mango Chutney Pies

I spent a rainy afternoon making these pies and the house smelled like slow-cooked lamb for hours. Two lamb shanks seasoned with paprika, cumin, pepper, and salt, browned in olive oil, then braised in the oven at 160 degrees C (320 degrees F) with sauteed onion, garlic, and beef stock for three hours until the meat fell off the bone. Shredded and mixed with mango chutney. Spooned onto puff pastry circles, sealed, and baked at 200 degrees C (390 degrees F) for 20 to 25 minutes until golden.

The mango chutney stirred into the shredded lamb is the detail that elevates these from meat pies to something memorable. It is sweet, tangy, and slightly spiced, and it glazes the lamb from the inside. The puff pastry puffs around the filling and shatters when you bite through it. These are pies worth the three-hour wait.

Tips for Making Lamb Shank and Mango Chutney Pies

Brown the shanks before braising

Season with paprika, cumin, pepper, and salt. Sear in olive oil over medium heat until dark brown on all sides. This step builds flavour that braising alone cannot.

After browning, saute the onion and garlic in the same pot before returning the shanks and adding the beef stock.

Shred the lamb while warm

After three hours in the oven, the meat should pull apart with two forks. Shred while warm, discard any fat or connective tissue, and mix with the mango chutney.

The filling should be moist but not wet. If there is too much liquid, reduce it in the pot before mixing with the lamb.

Lamb Shank and Mango Chutney Pies

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• Author: Martyna Candrick
• Total Time: 245 minutes
• Yield: Makes 6 pies

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Description

Flaky pastry pies filled with slow-cooked lamb shanks and aromatic mango chutney, perfect for using up leftover meat and freezer-friendly.

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Ingredients

Units USM

• 2 lamb shanks, trimmed
• 1 tsp paprika
• 1 tsp ground cumin
• 1 tsp pepper
• 1 tsp salt
• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup beef stock
• 1/2 cup mango chutney
• 1 sheet puff pastry

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Instructions

1. Preheat the oven to 160°C (320°F).
2. Season lamb shanks with paprika, cumin, pepper, and salt.
3. Heat olive oil in a large ovenproof pot over medium heat.
4. Brown lamb shanks on all sides, then remove and set aside.
5. In the same pot, sauté onion and garlic until translucent.
6. Return lamb shanks to the pot, add beef stock, and bring to a simmer.
7. Cover and transfer to the oven, cooking for 3 hours until lamb is tender.
8. Remove lamb, shred meat, and mix with mango chutney.
9. Increase oven temperature to 200°C (390°F).
10. Cut puff pastry into circles, fill with lamb mixture, and seal edges.
11. Bake pies for 20-25 minutes until golden brown.

• Prep Time: 45 minutes
• Cook Time: 200 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 pie
• Calories: 600
• Sugar: 10
• Sodium: 800
• Fat: 30
• Carbohydrates: 45
• Fiber: 3
• Protein: 30

If You Liked This Recipe, You’ll Love These

• Chunky Mango Chutney
• Green Mango and Tomato Chutney
• Indian Mango Chutney
• Mango and Pineapple Chutney with Chipotle Aioli on Hot Dogs

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