Lamb Shank Sauce For Pasta
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
- 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
- 1/4 cup grated parmesan
- 600-800g dried pasta e.g thick noodles
- a little oil
- grated lemon rind for pasta
- Heat oil in a very large heavy pot.
- Season shanks and brown in batches and put aside.
- Remove from pan.
- Drain off and discard most of oil.
- Add vegetables and herbs and cook until lightly browned.
- Add flour and tomato paste and stir over heat 1 minute.
- Mix red wine, stock and soya sauce into pan and bring to a simmer, stirring well to lift pan brownings.
- Add lamb shanks back into sauce, cover and simmer gently for 2 hours, skimming off fat regularly.
- Lift out shanks, remove meat from bone, (sauce can be strained off vegetables if preferred).
- 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.
- Mix in shank meat.
- Season to taste and bring to a simmer.
- Cook 600-650g dried pasta, according to manufacturer's instructions.
- Drain and mix with a little oil and lemon rind and divide between 6 serving plates.
- Ladle sauce in the centre.
- Grate over parmesan.
Make a menu match with: A crisp green salad.