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Pasta with a lamb shank & vegie sauce

Method

  • To make the sauce, lightly flour and season the lamb shanks, before browning all over in a layer of hot oil in a large heavy-bottomed pot. Then remove and set aside.
  • If needed, add a little fresh oil to the pot and gently sauté the garlic, onion, carrot, celery and capsicum until tender, stirring now and again and scraping the bottom of the pot as you do so. 
  • Add the white wine with 2 cups stock, the tomatoes, chilli paste, seasonings, bay leaves and lemon rind. Mix well and bring to the boil. 
  • Return the lamb to the pot, turn the heat down and gently cook for about 1¼-1½ hours until the meat is falling off the bones, adding more stock if needed. Then remove the lamb and, when cool enough to handle, shred the meat, discarding any fat or sinew. 
  • Cook the pasta in lightly salted, boiling water until just under al dente. Then drain and add to the sauce with the shredded lamb. Stir well and briefly cook.
  • Serve in individual bowls with a sprinkling of grated cheese on top.

Ingredients

  • 3 lamb shanks, French trimmed
  • plain flour
  • sea salt & freshly ground pepper
  • olive oil
  • 2 large garlic cloves, crushed
  • 1 large onion, chopped
  • 1 medium carrot, diced
  • 2 celery stalks, diced
  • 2 red capsicum, cored, seeded & sliced
  • 1 cup white wine
  • 2+ cups chicken stock
  • 2 cans diced tomatoes
  • 1 heaped tspn chilli paste
  • 2 bay leaves
  • 1 piece lemon rind
  • 400 gm smallish pasta tubes (or shells)
  • freshly grated pecorino or parmesan (optional)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm