One-pot lamb shank, black olive and chilli pasta bake

Name: One-pot lamb shank, black olive and chilli pasta bake recipe
Prep time: 30 min
Cook time: 134 min
Total time: 164 min
Yield: 6
Ingredients: 2 tbs extra virgin olive oil; 3 (about 1.2 kg) forequarter lamb shanks; 1 each onion & carrot, finely chopped; 1 tsp each roughly crushed chilli flakes & black peppercorns; 2 tsp fennel seeds; 2 cups (500ml) Beef Style Liquid Stock; 1/2 cup (125ml) red wine; 2 x 400g cans chopped tomatoes; 140g tomato paste; 5 bay leaves; 3 rosemary sprigs; 2 tbs red wine vinegar; 140g pitted kalamata olives, chopped; 2 cups basil leaves; 300g shell pasta, cooked to packet instructions, drained, refreshed; 50g finely grated parmesan; 160g coarsely grated mozzarella

2 ratings

30m

2h 14m

One-pot lamb shank, black olive and chilli pasta bake — One-pot lamb shank, back olive and chilli pasta bake

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by Phoebe Wood

Apr 24, 2020

Your family will be begging for more of this irresistible traybake that brings lamb shanks, olives, chilli and pasta together for a hearty feed.

2 tbs extra virgin olive oil
3 (about 1.2 kg) forequarter lamb shanks
1 each onion & carrot, finely chopped
1 tsp each roughly crushed chilli flakes & black peppercorns
2 tsp fennel seeds
2 cups (500ml) Massel Beef Style Liquid Stock
1/2 cup (125ml) red wine
2 x 400g cans chopped tomatoes
140g tomato paste
5 bay leaves
3 rosemary sprigs
2 tbs red wine vinegar
140g pitted kalamata olives, chopped
2 cups basil leaves
300g shell pasta, cooked to packet instructions, drained, refreshed
50g finely grated parmesan
160g coarsely grated mozzarella

Method

1.

Heat oil in a large heavy-based ovenproof pan over medium-high heat. Season lamb and add to the pan. Cook, turning, for 8-10 minutes until browned all over. Remove from pan and set aside.
2.

Add onion and carrot, and cook, stirring, for 6 minutes until softened. Add spices and stir for 1 minute or until fragrant. Add stock, wine, canned tomato, tomato paste, bay leaves and rosemary. Bring to a simmer then return lamb to the pan. Cover and simmer for 3 hours or until lamb is very tender.
3.

Preheat oven to 180°C. Discard lamb bones, rosemary sprigs and bay leaves. Add vinegar to the sauce and simmer for 2 minutes then stir through olives, half the basil. Season to taste, then stir in pasta. Scatter with parmesan and mozzarella and bake for 25 minutes until cheese is golden. Top with remaining basil to serve.