Name: Lamb shanks with risoni and tomato
Prep time: 15 min
Cook time: 170 min
Total time: 185 min
Yield: 6
Ingredients: 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

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

Serves 6

Prep

15M

Cook

2H 50M

Total

3H 5M

Ingredients

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

Method

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.
Note

Women's Weekly Food

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