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Lamb shanks with risoni and tomato

The Australian Women's Weekly August 2006
The Australian Women's Weekly August 2006
Lamb shanks with risoni and tomato


Serving size: Serves 4-6
Cuisine type: Italian, Modern Australian
Cooking time: More than 2 hours
Special options: Nut free
Course: Main
Favourite flavours: Lamb

Lamb shanks with risoni and tomato
INGREDIENTS

8 (2kg) French-trimmed lamb shanks
½ cup (75g) plain flour
2 tablespoons olive oil
4 cloves garlic, crushed
½ cup (125ml) white wine
400g can chopped tomatoes
2 tablespoons tomato paste
1 litre (4 cups) chicken stock
1 cup (220g) risoni pasta
3 small (270g) zucchini, chopped coarsely
½ cup coarsely chopped fresh flat-leaf parsley
1 teaspoon finely grated lemon rind

METHOD

Preheat oven to moderately slow (160°C/140°C fan-forced).

Toss lamb in flour, shake away excess flour. Heat oil in a large flameproof baking dish; cook lamb until well browned all over.

Add garlic to dish, cook until fragrant but not coloured. Add wine to dish; boil until almost evaporated. Add tomatoes, paste and stock; bring to the boil. Cover dish tightly with foil; transfer to the oven and cook for 2 hours.

Add risoni and zucchini to dish; cook, covered, for a further 40 minutes or until tender. Stir in parsley and rind.

Not suitable to freeze. Not suitable to microwave.

Wine match: Rich robust food needs a full flavoured wine so go for a full-bodied red like cabernet sauvignon or cabernet blend.

Photography: Ian Wallace, styling Marie-Helene Clauzon

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