Serves 5

Preparation Time

200 MINS
Cooking Time


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


  1. Preheat oven to 180ºC
  2. 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.
  3. Reduce heat to medium to high, add remaining olive oil, onion, carrot, celery, garlic and rosemary to the pan and sauté until softened.
  4. 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.
  5. Combine oregano, parmesan and lemon zest in a small bowl.
  6. Remove shanks from the oven, slip the meat from the bones and shred the meat with a fork. Discard bones.
  7. Place the pan over medium heat, adding a little extra stock or water if necessary to create a sauce.
  8. Meanwhile, in a pot of boiling salted water, add pasta and cook as per packet instructions.
  9. Add pasta to the pan and stir to mix through.
  10. Serve pasta garnished with the oregano mix.


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