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