Name: Lamb Shank Calzone
Yield: Makes five 6-inch calzoni Serves 5
Cuisine: Italy
Ingredients: ½ stalk celery, finely diced; 6 cups chicken or vegetable broth; ½ cup canned white cannellini beans, rinsed and drained; Sea salt and freshly ground black pepper; ¼ cup fresh or frozen green peas; 5 × 3-oz pizza doughs; Semolina or all-purpose flour, for rolling; ½ small carrot, finely diced; ½ red bell pepper, seeds removed and diced; 1 lamb shank, trimmed of excess fat; 1 tablespoon olive oil; ½ onion, diced; 1 garlic clove, crushed; ¼ cup red wine; 1 teaspoon fresh thyme leaves, chopped; 1 tablespoon tomato paste; 14-oz can diced tomatoes

Preparation info

Makes five 6 inch calzoni Serves
5

Difficulty
Medium

Appears in

Pizza

By Pete Evans

Published 2012

About

When creating a calzone, you have to use a filling that is wetter than what you would normally pop on a pizza. This luscious ragu becomes the best filling in the world.

Ingredients

1 tablespoon olive oil
1 lamb shank, trimmed of excess fat
½ onion, diced

Europe
Italy
Naples
Main course
Pizza
Mediterranean

Method

Place 2 pizza stones in the oven. Preheat the oven to 325°F (165°C). Put a flameproof medium-sized casserole pot (that has a fitted lid) over medium heat. Add half the oil and, when heated, add the shank and brown all over. Remove

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