This serves 4 -6 people depending on the meal sizes.
INGREDIENTS
2-3 lamb shanks
2 teaspoons dried oregano
1 teaspoon dried thyme or rosemary
8 small cloves garlic, peeled and crushed
2 tablespoons olive oil (Cooking Spray)
250ml red wine
2 tablespoons finely diced carrot
1 onion, finely diced
1 tablespoon finely diced celery
1 tablespoon white sugar
salt and pepper to taste
2 x 400gram tins tomatoes
300 grams pasta – fetachini or pappardelle
Chilli Flakes (OPTIONAL)
Katamata Olives (OPTIONAL)
OPTIONAL TO FINISH: Sprinkle over some zest of a lemon and some freshly diced herbs (basil, oregano, thyme or rosemary). This will add some punch or freshness to the finished dish.
DIRECTIONS
- Brown shanks in olive oil on both sides really well to add flavour.
- Reduce heat, remove shanks and deglaze pan with the red wine.
- Add garlic, carrot, celery and onion and simmer gently for 5 minutes.
- Put in the slow cooker with the rest of the ingredients, cook for 8 hours on slow.
- Cook pasta in lots of boiling water.
- Remove meat from shank bones
- Put lamb meat on pasta and smother with rich tomato sauce.