Christie's Lamb Shank Pasta Recipe
Family Favorite: Delicious Lamb Pasta Recipe for All Ages
Who wouldn't love lamb pasta? It's a hit from kids to adults, making it the perfect dish for a family night. With its delicious flavours and tender meat, it creates a memorable dining experience that everyone will enjoy.
Our 100% grass fed and finished lamb is regeneratively farmed.
Read on to find out our best tips and tricks for getting a mouthwatering lamb pasta from our Impact Manager, Christie.
Christie's Top Tip!
These lamb racks are fantastic cooked over coals to give you that gorgeous smoky flavour.
The key to getting that flavour the whole way through the rack is to cook it slowly - too quick an it will cook through before the smoke permeates through, and too slow you can dry it out too much.
Luckily with our grass fed and finished ultra white lamb, the melting point and distribution of the fat is lower and spread intramuscular, it's a cook friendly product that is easy to enjoy.
Made fresh using WA produce and regenerative grass fed and finished lamb at dirtycleanfood.com.au
Ingredients
Serves 8-10
- 2 TABLESPOONS OLIVE OIL
- 2 PACKS DCF LAMB HIND SHANKS
- 2 BROWN ONIONS, CHOPPED
- 8 CLOVES GARLIC, CRUSHED
- 1.5 CUPS (325ML) DRY WHITE WINE
- 3 X 400G CANS CHERRY TOMATOES
- 2 X TSP URBAN FORAGER BEEF STOCK CONCENTRATE
- 1 TBSP BROWN SUGAR
- A HANDFUL OF THYME
- PAPARDELLE PASTA
TO SERVE
- MEREDITHS GOATS CHEESE / STRACIATELLA
- HIPPIE VEGGIES PESTO
- BASIL LEAVES
Shop the Recipe
Essentials
Method
- Preheat the oven to 160 degrees fan forced, or use your slow cooker.
- Heat the oil in a large heavy-based casserole pot over high heat. Add the shanks and cook for 3 minutes each side or until browned. Remove from the pot and set aside.
- Add the onion and garlic and cook for 5-10 minutes or until lightly caramelised. Add the white wine, tomato, thyme, sugar and stock concentrate and stir to combine. Add the lamb back to the pan and bring to the boil. Reduce the heat to low, cover and transfer to the oven or slow cooker, cooking for 2.5 hours or until the lamb is tender and falling off the bone.
- Remove the bones from the pot and shred the meat with a fork, discarding the bones.
- Cook the pappardelle pasta as per cooking instructions on the packet. Drain and return to the saucepan. Add the shredded lamb and sauce and toss to combine. Top with the goats cheese and basil leaves, and spoon over the pesto to serve.
