Lamb Italian

Lamb shank pasta bake

Name: Lamb shank pasta bake recipe
Yield: 8
Cuisine: /italian
Ingredients: 3kg lamb shanks; 2/3 cup (100g) plain flour; 100ml extra virgin olive oil; 1/2 cup (140g) tomato paste; 1 cup (250ml) white wine; 1/2 bunch thyme; 1 garlic bulb, halved; 1 bay leaf; 1 large rosemary sprig; 2 carrots, chopped; 3 celery stalks, chopped; 1 large onion, chopped; 4 cups (1L) chicken stock; 500g malloreddus or gnocchetti sardi pasta (from Italian delis), cooked to packet instructions; 2/3 cup (50g) finely grated pecorino, to serve; 40g unsalted butter; 2 tbs plain flour; 2 cups (500ml) milk; 2/3 cup (50g) finely grated pecorino; Pinch of nutmeg

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by Monty Koludrovic

Jul 08, 2021

“Hailing from Sardinia, malloreddus is a chewy semolina-based dough, as opposed to durum wheat. Semolina is perfect for soaking up all the sauce.”

3kg lamb shanks
2/3 cup (100g) plain flour
100ml extra virgin olive oil
1/2 cup (140g) tomato paste
1 cup (250ml) white wine
1/2 bunch thyme
1 garlic bulb, halved
1 bay leaf
1 large rosemary sprig
2 carrots, chopped
3 celery stalks, chopped
1 large onion, chopped
4 cups (1L) chicken stock
500g malloreddus or gnocchetti sardi pasta (from Italian delis), cooked to packet instructions
2/3 cup (50g) finely grated pecorino, to serve

Pecorino bechamel

40g unsalted butter
2 tbs plain flour
2 cups (500ml) milk
2/3 cup (50g) finely grated pecorino
Pinch of nutmeg

Method

1.

Preheat oven to 150°C. Dust the shanks liberally in the flour and season with salt flakes. Heat oil in a large heavy-based saucepan over high heat. In 2 batches, add the lamb shanks and cook, turning, for 8-10 minutes until caramelised all over. Remove lamb from pan, pouring off some of the excess fat, and place in a large roasting dish.
2.

Return pan to medium heat and add the tomato paste. Cook, stirring, for 1-2 minutes until lightly caramelised. Add wine and bring a simmer. Cook for 2-3 minutes until reduced by three quarters. Add thyme, garlic, bay leaf and rosemary, then add in the vegetables. Pour over the roasting dish with the lamb and add the stock. Season and cover tightly with foil. Place in the oven and cook for 3 hours 30 minutes-4 hours until meat is very tender and pulls away from the bone. Remove lamb shanks from the dish and shred the meat, discarding the bones. Set aside to cool slightly.
3.

Strain solids and discard, then return liquid to the pan over medium heat. Bring to a simmer and cook for 12-15 minutes until reduced by one quarter and thick enough to coat the back of a spoon.
4.

Meanwhile for the bechamel, melt butter in a medium saucepan over low heat. Add flour and cook for 2 minutes to cook out flour. Add milk in 2 batches, whisking to ensure no lumps form. Increase heat to medium and bring to a simmer. Cook for 5 minutes or until slightly thickened. Remove from the heat, stir in pecorino and nutmeg and season.
5.

Increase oven temperature to 180°C. Divide pasta, lamb and gravy between 2 x 1.2L baking dishes and stir to completely coat in the gravy. Pour the pecorino bechamel over the dishes and scatter with grated pecorino.
6.

Bake for 55-60 minutes until golden brown on top. Scatter with freshly ground black pepper to serve.