Ingredients

Zafarelli Rigatoni No. 22 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

1. Preheat oven to 180ºC.
2. Season the shanks with salt and pepper. Heat 2 tbsp olive oil in an oven-proof braising pan over high heat. Add the shanks and cook until browned on all sides. Remove and set aside.
3. Reduce the heat to medium-high. Add the remaining olive oil, onion, carrot, celery, garlic, and rosemary to the pan. Sauté until softened.
4. Pour in the wine, tomato paste, and stock. Season with salt and pepper, and bring to the boil.
5. Return the shanks to the pan. Cover with a lid and bake in the oven for 3 hours.
6. Meanwhile, combine oregano, parmesan, and lemon zest in a small bowl and set aside.
7. Remove the shanks from the oven. Slip the meat from the bones and shred it with a fork. Discard the bones.
8. Place the pan over medium heat, adding extra stock or water if needed to create a sauce.
9. Cook the pasta in a pot of boiling salted water according to packet instructions.
10. Add the cooked pasta to the sauce in the pan and stir to combine.
11. Serve the pasta garnished with oregano, parmesan, and lemon zest.