(Lamb Hindshanks)

If your prefer, the lamb shanks can be left whole and served with the sauce, like a casserole. The flavours improve on standing, so if you have time make it up a day ahead, chill and skim off any fat before reheating.

To Prepare: 10-12 Minutes
To Cook: 2 Hours 15 Minutes

Ingredients

• 1/4 cup soya or salad oil
• 6 HORIZON Lamb Hindshanks
• 1 carrot, 1 large onion, 2-3 stalks celery - all finely chopped
• 2 bay leaves, 2-3 sprigs thyme - diced
• 1 tablespoon flour
• 1/4 cup tomato paste
• 1 cup red wine
• 6 cups beef stock
• 2 tablespoons soya sauce
• salt & freshly ground black pepper to taste

To serve

• 1/4 cup grated parmesan
• 600-800g dried pasta e.g thick noodles
• a little oil
• grated lemon rind for pasta

Directions:

1. Heat oil in a very large heavy pot.
2. Season shanks and brown in batches and put aside.
3. Remove from pan.
4. Drain off and discard most of oil.
5. Add vegetables and herbs and cook until lightly browned.
6. Add flour and tomato paste and stir over heat 1 minute.
7. Mix red wine, stock and soya sauce into pan and bring to a simmer, stirring well to lift pan brownings.
8. Add lamb shanks back into sauce, cover and simmer gently for 2 hours, skimming off fat regularly.
9. Lift out shanks, remove meat from bone, (sauce can be strained off vegetables if preferred).
10. Bring sauce to boil over high heat and boil hard 5-10 minutes stirring frequently until reduced to just coat the back of the spoon.
11. Mix in shank meat.
12. Season to taste and bring to a simmer.
13. Cook 600-650g dried pasta, according to manufacturer's instructions.
14. Drain and mix with a little oil and lemon rind and divide between 6 serving plates.
15. Ladle sauce in the centre.
16. Grate over parmesan.

Serves 6

Make a menu match with: A crisp green salad.