Serves 5
Preparation Time
Cooking Time
Ingredients
Zafarelli Rigatoni 500g
3 lamb shanks
4 tbsp olive oil
1 onion, diced
1 carrot, diced
1 celery stick, diced
3 garlic cloves, finely chopped
2 tsp finely chopped rosemary
½ cup white wine
⅓ cup tomato paste
1L chicken stock
sea salt & cracked black pepper
2 tbsp oregano leaves
¼ cup grated parmesan
zest from 1 lemon
Method
- Preheat oven to 180ºC
- Season shanks with salt & pepper. Heat an oven proof braising pan over high heat, add 2 tap olive oil and the shanks. Cook until shanks are browned on all sides. Set aside.
- Reduce heat to medium to high, add remaining olive oil, onion, carrot, celery, garlic and rosemary to the pan and sauté until softened.
- Add wine, tomato paste and stock, season with salt & pepper, bring to the boil, return the shanks to the pan, cover with lid and bake for 3 hours.
- Combine oregano, parmesan and lemon zest in a small bowl.
- Remove shanks from the oven, slip the meat from the bones and shred the meat with a fork. Discard bones.
- Place the pan over medium heat, adding a little extra stock or water if necessary to create a sauce.
- Meanwhile, in a pot of boiling salted water, add pasta and cook as per packet instructions.
- Add pasta to the pan and stir to mix through.
- Serve pasta garnished with the oregano mix.