Lamb shank bolognese
Michael Moore - Hunter Valley
INGREDIENTS
1 tablespoon olive oil
3 medium lamb shanks
salt and pepper, to taste
2 cloves garlic
1 onion, diced
300ml red wine
2 medium carrots, peeled
4 cups chicken stock
400g can diced tomatoes
1 fresh bay leaf
1 sprig fresh oregano
grated parmesan cheese and crusty bread, to serve
Bolognese
2 tablespoons olive oil
1 small red onion, finely chopped
2 x roma tomato, deseeded, finely chopped
100mls red wine
320g parpadelle pasta cooked and refreshed
fresh oregano
METHOD
Pre-heat oven at 180°C.
Heat oil in a large eathernware pot. Season the lamb shanks with salt and pepper. Cook shanks over a high heat until browned all over. Add garlic, onion and wine. Bring to boil, simmer uncovered for 5 minutes or until reduced by half.
Add carrots, stock, tomatoes, bay leaf and oregano. Bring to the boil, cook covered for 1 ½ hours or until the lamb is very tender and falls from the bone. Cool slightly.
To make Bolognese, heat oil in a large frying pan, add onion, tomato add red wine and reduce by half, ladle in some of the braising liquid from the lamb shanks and the torn flaked meat from the shanks (this can be picked off in advance). Bring to boil, simmer for a 2 minutes or until thickened slightly. Plunge the pre-cooked pasta into boiling salted water, remove drain and drizzle with a little olive oil toss some oregano leaves through the pasta and place into your serving dish, spoon the lamb mix over and serve with grated parmesan cheese and crusty bread.
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