Sunday, 30 September 2012

Deconstructed lamb shanks – the Italian version

A dish of lovely rich lamb shanks, with a warming sauce, nestled up to smooth garlic mash is just delicious.  But if you make a huge supply of lamb shanks, then some variety is needed!  I have several options when faced with this dilemma - one is to head for Morroco via a tagine, the other is to turn to Italy for inspiration.

Italian lamb shanks
Previously prepared deconstructed lamb shanks (½ portion of the full recipe)
1 tin tomato passata (pureed and sieved tomatoes)
½ punnet cherry tomatoes
Basil pesto
Mozzarella cheese
Pasta – preferably pappadelle, but lasanga will also do

Take the frozen portion of lamb shanks out of the freezer a day ahead.   Once defrosted, add ½ - 1 tin of tomato passata, and reheat at 150 C for 1 hour.  Add about ½ punnet of halved cherry tomatoes and cook for another 10 mins, while you cook the pasta.
Here's one I prepared earlier!
Drain the pasta, reserving some of the pasta water.  Add to the lamb, along with a small amount of the cooking water if the sauce needs to loosen up a bit.  Cover with sliced fresh mozzarella and pop under the grill until the cheese is melted. 
Serve with a generous dollop of basil pesto.


Carole said...

Hi there. This week's Food on Friday is all about lamb! So it would be great if you linked this in. This is the link . Have a good week.

Carole said...

Lovely dish. Thanks for linking it in to Food on Friday: Lamb. I have just signed up to follow you. A follow back to Carole's Chatter would be wonderful – or are you already following? Cheers

Food That Tastes Great said...

Thanks Carole! What a great idea - happy to share my recipes. Emma

Food That Tastes Great said...

I think I have to add a widget to show the blogs I follow? I'll work it out over the weekend and do the linky thing.