I love a lamb shank. I love the flavour that comes from it and this pasta dish was so simple but really flavoursome. I love that I get the time to experiment and cook things that are more involved or take more time at the weekends and in the holidays. That for me is bliss.
Slow Cooked Lamb Shank Pasta with Pesto (from Donna Hay)
2 tablespoons olive oil
1.2kg lamb shanks
1 brown onion, chopped
2 cloves garlic, crushed
250ml dry white wine
2 x 400g cans cherry tomatoes
4 sprigs thyme
375g dried lasagne sheets
125g buffalo mozzarella, torn
4 tbsp pesto
Heat the oil in a large saucepan over high heat. Add the lamb and cook for 1–2 mins each side or until browned. Remove from the pan and set aside.
Add the onion and garlic and cook for 1–2 mins or until softened. Add the wine, tomato, thyme and water and stir to combine. Add the lamb back to the pan and bring to the boil. Reduce the heat to low, cover and simmer for 2 hours or until the lamb is tender and falling off the bone.
Remove the lamb from the pan and shred the meat from the bones with a fork, discarding the bones.
Break the lasagne sheets into rough pieces and cook in a large saucepan of boiling water for 8–10 mins or until al dente. Drain and return to the pan. Add the shredded lamb and sauce and toss to combine.
Divide between plates and top with the buffalo mozzarella, spoon over the pesto to serve.