Lamb shanks with risoni and tomato

Meaning "big rice" in Italian, risoni is pasta shaped like long grain rice. It blends beautifully with these fragrantly slow-cooked lamb shanks.

  • 15 mins preparation
  • 2 hrs 50 mins cooking
  • Serves 6
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Lamb shanks with risoni and tomato
  • 8 french-trimmed lamb shanks
  • 1/2 cup (75g) plain flour
  • 2 tablespoon olive oil
  • 4 cloves garlic, crushed
  • 1/2 cup (125ml) white wine
  • 400 gram can chopped tomatoes
  • 2 tablespoon tomato paste
  • 1 litre (4 cups) chicken stock
  • 1 cup (220g) risoni pasta
  • 3 small (270g) zucchini, chopped coarsely
  • 1/2 cup coarsely chopped fresh
  • flat-leaf parsley
  • 1 teaspoon finely grated lemon rind


Lamb shanks with risoni and tomato
  • 1
    Preheat oven to moderately slow (160°C/140°C fan-forced).
  • 2
    Toss lamb in flour, shake away excess flour. Heat oil in a large, flameproof baking dish; cook lamb until well browned all over.
  • 3
    Add garlic to dish, cook until fragrant, but not coloured. Add wine to dish; boil until almost evaporated. Stir in tomatoes, paste and stock; bring to the boil. Cover dish tightly with foil; transfer to the oven and cook for 2 hours.
  • 4
    Add risoni and zucchini to dish; cook, covered, for a further 40 minutes or until tender. Stir in parsley and rind.


Wine match: rich, robust food needs a full-bodied wine, so go for a cabernet sauvignon or cabernet blend. Not suitable to freeze or microwave.

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