Ingredients
Method
1.Preheat oven to 180°C (160°C fan forced).
2.Toss shanks in flour, shake away excess. Heat oil in medium flameproof dish, cook shanks until browned. Remove from dish.
3.Add onion and carrot to same dish; cook, stirring, until soft. Add garlic and oregano, cook, stirring, until fragrant. Add stock and sauce, bring to the boil. Return shanks to dish, cover tightly. Transfer to oven cook for 1½ hours.
4.Add potato to dish, cover, cook, in oven, 30 minutes or until lamb and potato are tender. Stir in juice and dill, season. Cool 10 minutes.
5.Remove half the meat from the shanks, cut meat into smaller pieces. Refrigerate lamb mixture and shanks 3 hours or until cold. Remove fat from surface of dish.
6.Preheat oven to 220°C (200°C fan forced).
7.Divide lamb mixture and shanks among six 2-cup (500ml) deep ovenproof dishes, standing shanks upright in dishes. Cut out pastry slightly larger than the tops of the dishes. Cut a small cross in the centre of each pastry.
8.Place pastry over pies, inserting shank bone through cross in pastry. Brush pastry with egg. Place dishes on oven tray. Bake 20 minutes or until browned.
9.Meanwhile, make crushed peas and fetta, serve with pies.
10.crushed peas and fetta Boil, steam or microwave peas until tender; drain. Crush peas lightly with fork. Stir in mint and oil; season to taste. Gently stir in cheese.
