Lamb shank pappardelle with rosemary and thyme gremolata

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Ingredients

  • 1/3 cup (80 ml) extra virgin olive oil
  • 4 lamb shanks
  • 1 onion, chopped
  • 4 garlic cloves, crushed, plus extra 1/2 garlic clove finely chopped
  • 2 rosemary sprigs plus extra 1 Tbsp chopped leaves
  • 8 thyme sprigs
  • 1 bunch flat leaf parsley, leaves picked from half and reserved
  • 1 bay leaf
  • 100 ml balsamic vinegar
  • 2 x 400 g cans cherry tomatoes
  • finely grated zest of 1 lemon and juice of 1/2 lemon
  • 400g pappardelle pasta
  • torn buffalo mozarella to serve

Method

  1. Preheat oven to 170 degrees celsius
  2. Heat 2 Tbsp oil in a large flameproof casserole with a fitted lid over medium high heat
  3. Add lamb and cook turning occasionally for 8 minutes or until browned
  4. Remove from pan and set aside
  5. Reduce heat to medium and add onion and cook, stirring occasionally for 3-4 minutes or until softened
  6. Add crushed garlic and cook, stirring constantly for 1 minute or until fragrant
  7. Meanwhile using kitchen string, tie together rosemary springs, 6 thyme sprigs and 1/2 bunch parsley
  8. Add herb bundle, bay leaf, vinegar, tomatoes, lamb and 1 and a half cups (375 ml) water to onion mixture stirring gently to combine and bring to the boil
  9. Cover surface directly with damp baking paper, cover with lid and transfer casserole to the oven
  10. Cook, stirring halfway for 2 hours and 45 minutes or until lamb is very tender.
  11. Meanwhile, for gremolata, finely chop reserved parsley leaves and remaining thyme sprigs and combine in a bowl with extra rosemary, extra garlic, lemon zest and juice and remaining oil
  12. Remove lamb from casserole and shred the meat from the bones with a fork discarding the bones.
  13. skim any fat from the pan and discard along with the herb bundle
  14. transfer lam cooking liquid to a saucepan over a high heat an bring to the boil
  15. cook, stirring occasionally for 10 minutes until mixture has thicken slightly. stir through shredded lamb.
  16. Bring a large saucepan of salted water to boil over a high heat.
  17. Add the pasta and cook according to packet instructions.
  18. Reserve 1/4 cup (60 ml) cooking water and drain pasta
  19. Working quickly, toss pasta through lamb mixture, adding enough reserved pasta water to create a coating using consistency. Divide among serving plates and top with mozzarella and gremolata.

Recipe from Delicious magazine, Australia (Italian edition)

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