Recipes Winter Recipes

Slow-Cooked Lamb Shank Fettuccine with Pesto

24 July 2017
Slow-Cooked Lamb Shank Pasta with Pesto

For me, winter is all about warm blankets, hot drinks, good books and hearty meals. This Italian pasta with slow-cooked lamb ragu fits the bill perfectly. It is incredibly more-ish. Before it even makes it to my plate, I sneak forkfuls of this goodness straight from the pot.

I used 50% oat flour which increases the wholegrain content without changing the flavour.

Serve this fettuccine with some seasonal vegetables and you are good to go!

 

Slow-Cooked Lamb Shank Fettuccine with Pesto

Serves: 6

Ingredients

Ragu

½ brown onion,

3 cloves garlic

2 Tbsp olive oil

1kg lamb shanks

1 cup (250mL) chicken stock

2 x 400g canned diced tomatoes

4 sprigs fresh thyme

1 cup (250mL) water

Salt, to taste

Cracked black pepper (optional), to taste

 

Pasta

150g oat flour

150g plain flour + extra for dusting

4 eggs

 

Pesto

3 cups fresh basil leaves (all the leaves picked from 2 bunches of basil)

½ cup (125mL) olive oil

1/3 cup (25g) finely grated Parmesan cheese, packed

Handful of toasted pinenuts (optional)

 

Garnish

125g buffalo mozzarella or baby bocconcini, torn

Slow Cooked Lamb Shank Fettuccine with Pesto Ingredients

Method:

  1. Finely dice the onion and garlic.Finely diced onion and garlic
  2. Heat the olive oil in a large saucepan over high heat, add the lamb and cook for 2-4 minutes each side or until browned. Remove the lamb from the pan and set aside.Browning the lamb shanks
  3. Add the onion and garlic to the pan and cook until softened.Frying the onions and garlic
  4. Add the stock, tomato, thyme and water and stir to combine.Making the pasta sauce
  5. Add the lamb back to the pan and bring to the boil. Transfer the pot to a small element. Reduce the heat to low, cover and simmer for 2 hours or until the lamb is tender and falling off the bone. Season with salt and pepper (optional) to taste. Shred the meat with a fork, discard the bones.Cooking and shredding the lamb
  6. Meanwhile, to make the pasta: In a clean bowl add the oat flour and plain flour, make a well in the centre then add the 4 eggs. Whisk the eggs using a fork and gradually incorporate some of the flour from the sides until it becomes to thick to whisk using a fork. Use your hands to knead the dough for 15 minutes until smooth and stiff. Rest the dough in a warm place for at least 30 minutes in a covered bowl.Making the pasta dough
  7. Divide the dough (always keep the dough covered while you’re not using it so it doesn’t dry out) into 5 pieces. Use a rolling pin the roll the dough until it is thin enough to fit through the pasta rolling machine. Then put the dough through the pasta machine several times until the dough is thin enough to see your hand through it – on my machine this is #7 or the thinnest setting).Rolling the pasta dough
  8. Use the fettuccine attachment to cut the dough into strands. Dust the fettuccine with flour and place on a baking tray until ready to cook.Making the fettuccine
  9. To make the pesto: use a food processor to blend the basil, olive oil, Parmesan cheese and toasted pinenuts.Making the pesto
  10. Cook the pasta in a pot of boiling salted water for 3-4 minutes or until al dente.Cooking the pasta
  11. Mix lamb, sauce and pasta together, then top with pesto and mozzarella cheese. Discard any thyme stems that you can find. Add some seasonal vegetables to serve.

Slow-Cooked Lamb Shank Pasta with Pesto

Credit: Original recipe from Donna Hay Magazine – Issue 45 (some modifications have been made).

Let me know your favourite go-to winter meal!

Happy eating!

– Rachel

Slow-Cooked Lamb Shank Fettuccine with Pesto

Yield: 4-6

Ingredients

    Ragu
  • ½ brown onion,
  • 3 cloves garlic
  • 2 Tbsp olive oil
  • 1kg lamb shanks
  • 1 cup (250mL) chicken stock
  • 2 x 400g canned diced tomatoes
  • 4 sprigs fresh thyme
  • 1 cup (250mL) water
  • Salt, to taste
  • Cracked black pepper (optional), to taste
    Pasta
  • 150g oat flour
  • 150g plain flour + extra for dusting
  • 4 eggs
    Pesto
  • 3 cups fresh basil leaves (all the leaves picked from 2 bunches of basil)
  • ½ cup (125mL) olive oil
  • 1/3 cup (25g) finely grated Parmesan cheese, packed
  • Handful of toasted pinenuts (optional)
    Garnish
  • 125g buffalo mozzarella or baby bocconcini, torn

Instructions

  1. Finely dice the onion and garlic.
  2. Heat the olive oil in a large saucepan over high heat, add the lamb and cook for 2-4 minutes each side or until browned. Remove the lamb from the pan and set aside.
  3. Add the onion and garlic to the pan and cook until softened.
  4. Add the stock, tomato, thyme and water and stir to combine.
  5. Add the lamb back to the pan and bring to the boil. Transfer the pot to a small element. Reduce the heat to low, cover and simmer for 2 hours or until the lamb is tender and falling off the bone. Season with salt and pepper (optional) to taste. Shred the meat with a fork, discard the bones.
  6. Meanwhile, to make the pasta: In a clean bowl add the oat flour and plain flour, make a well in the centre then add the 4 eggs. Whisk the eggs using a fork and gradually incorporate some of the flour from the sides until it becomes to thick to whisk using a fork. Use your hands to knead the dough for 15 minutes until smooth and stiff. Rest the dough in a warm place for at least 30 minutes in a covered bowl.
  7. Divide the dough (always keep the dough covered while you’re not using it so it doesn’t dry out) into 5 pieces. Use a rolling pin the roll the dough until it is thin enough to fit through the pasta rolling machine. Then put the dough through the pasta machine several times until the dough is thin enough to see your hand through it – on my machine this is #7 or the thinnest setting).
  8. Use the fettuccine attachment to cut the dough into strands. Dust the fettuccine with flour and place on a baking tray until ready to cook.
  9. To make the pesto: use a food processor to blend the basil, olive oil, Parmesan cheese and toasted pinenuts.
  10. Cook the pasta in a pot of boiling salted water for 3-4 minutes or until al dente
  11. Mix lamb, sauce and pasta together, then top with pesto and mozzarella cheese. Discard any thyme stems that you can find. Add some seasonal vegetables to serve.
http://www.theseasonaldietitian.com/slow-cooked-lamb-shank-fettuccine-with-pesto/

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