Lamb Shanks With Risoni Pasta

12 Ingredients

Number of servings

1 cup dry white wine
3/4 cup risoni pasta
2 stick celery, finely chopped
1 small onion, finely chopped
1/2 cup fresh continental parsley, coarsely chopped
2 small thin zucchinis, sliced into rounds
400grams can whole peeled tomatoes
2teaspoons lemon, rind finely grated
4 cup chicken stock
1tablespoons olive oil
2 garlic cloves, finely chopped
4 lamb shanks

Nutrition per serving

Protein

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 5

Preheat oven to 160°C fan-forced.

Step 2 of 5

Heat oil in a large ovenproof casserole pan over high heat. Season lamb with salt and pepper. Cook lamb, turning occasionally for 5 minutes or until browned all over. Transfer to a tray.

Step 3 of 5

Reduce heat to medium-low heat, add onion, garlic and celery to pan. Cook, stirring, for 3 minutes or until onion is soft. Add wine; boil for 2 minutes. Add tomatoes, breaking up with back of spoon, then add the stock and return the lamb. Bring to the boil, cover with a tight fitting lid and transfer to the oven for 2 hours.

Step 4 of 5

Remove pan from oven. Add risoni and zucchini, stir through. Cover and cook in the oven for a further 8-10 minutes or until risoni is tender. Remove from oven. Season.

Step 5 of 5

Remove shanks to a tray, spoon sauce among bowl plates, top with shanks. Scatter with parsley and lemon rind. Tip 1: Run a sharp knife around the base of each shank to release the sinew before cooking. Tip 2: Meat from the left over shanks can be shredded and frozen with the risoni mixture for another meal. Tip 3: This recipe can be doubled and cooked in a large deep roasting pan covered tightly with 2 layers of foil.

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Difficulty

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