The Village Press

Lamb shanks with risoni and tomato

Ingredients:

  • 8 (2kg) French-trimmed lamb shanks
  • 1/2 cup plain flour
  • 2 Tablespoons Village Press Olive Oil
  • 4 cloves garlic, crushed
  • 1/2 cup white wine
  • 400g can chopped tomatoes
  • 2 Tablespoons tomato paste
  • 1 Litre chicken stock
  • 1 Cup risoni pasta
  • 3 small zucchini, chopped coarsely
  • 1/2 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. Serves 4-6.

-via Australian Womens Weekly, August 2006. 

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