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Lamb shanks with creamy parmesan risoni
Lamb shanks with creamy parmesan risoni
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Prep Time:
10 minutes
Cook Time:
135 minutes
Total Time:
145 minutes
Indulge in velvety parmesan risoni paired with succulent lamb shanks.
Ingredients:
  • 40g (1/4 cup) plain flour
  • Salt & freshly ground black pepper
  • 4 large (about 2kg) lamb shanks, French trimmed
  • 36.40 gm olive oil
  • 2 brown onions, halved, coarsely chopped
  • 2 garlic cloves, crushed
  • 250ml (1 cup) dry white wine
  • 2 x 400g cans diced tomatoes
  • 2 fresh rosemary sprigs, leaves removed, stems discarded
  • Steamed green beans, to serve
  • 305g (1 1/2 cups) risoni
  • 125ml (1/2 cup) thin cream
  • 2 egg yolks
  • 40g (1/2 cup) finely grated parmesan
  • 125.00 ml finely chopped fresh continental parsley
Instructions:
  • 1. Preheat the oven to 150°C. 2. In a bowl, season flour with salt and pepper. Coat lamb with seasoned flour and shake off excess. 3. Heat half of the oil in a large flameproof casserole dish over medium-high heat. 4. Add 2 lamb shanks and brown for 5 minutes, turning occasionally. 5. Transfer browned shanks to a heatproof bowl and repeat with remaining shanks.
  • Within the warm casserole dish, sizzle the onion and garlic in the luscious oil until they turn tender, roughly 5 minutes. Pour in the wine to simmer gently and then mix in the tomato. Introduce the lamb and fragrant rosemary, intensifying the flavors. Take off the heat when ready.
  • Bake the covered lamb in a preheated oven, turning it occasionally, for 2 hours or until the meat becomes tender and the sauce thickens. Once done, take it out of the oven and season with salt and pepper to taste.
  • While the risoni is cooking, whisk cream and egg yolks together in a bowl. Once the risoni is cooked al dente, drain it well and return it to the pan. Add the creamy mixture, parmesan, and stir well. Cook over low heat for 2-3 minutes until the sauce thickens slightly. Remove from heat, stir in parsley, and season with salt and pepper to taste.
  • Serve the risoni in bowls, top with tender lamb shanks, and accompany with steamed green beans.

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