This is the dish I serve when I have a party. It takes quite a long time to make, but you can make it 1 day ahead. What I did was I cooked the lamb a day ahead; it took about 2 hours until the meat was tender and falling off the bone. On the day of the party, I cooked the pasta, stuff them with shredded lamb, and bake. And do make a lot more than you need; it tastes even better on the day after the party.
- 1 tablespoon olive oil
- 4 x 300g. lamb shanks
- sea salt and black pepper
- 1 brown onion, finely chopped
- 2 cloves garlic, finely chopped
- 4 springs rosemary
- peel of 2 organic oranges
- 1/3 cup fresh orange juice
- 3 x 400g. can crushed tomatoes
- 3 cups chicken broth
- 250g. conchiglioni pasta
- 350g. mozzarella, torn
- finely grated parmesan, to serve
- click here for Kale pesto recipe.
Preheat oven to 160 ํC (325 ํF). Heat the oil in a large, heavy-based ovenproof saucepan over high heat. Sprinkle the shanks with salt and pepper and cook for 3-4 minutes each side or until browned. Remove from the pan and set aside.
In the very same saucepan, add onion, garlic and cook, stirring frequently, for 3-4 minutes or until the onion is softened. Add rosemary, orange peel and orange juice, 800g. tomatoes, broth, salt and pepper and stir to combine.
Return the lamb shanks to the pan and bring to boil. Cove with a tight-fitting lid and transfer to the oven. Cook for 2 hours or until the meat is tender and falling off the bone. Remove the lamb from the pan, and shred the meat from the lamb shanks using two forks, discarding any fat and bones. (If you are making it ahead of time, this is where you stop. Store shredded lamb and the sauce separately in the refrigerator.)
Place the sauce over medium heat. Add the remaining 400g. tomatoes and cook for 5 minutes or until reduced slightly. Pour into a 30cm x 40cm baking dish, set aside and keep warm.
Cook the pasta according to the its package instruction or until al dente. Drain and refresh under cold water. Set aside.
Increase oven temperature to 200 ํC (400 ํF). Spoon the shredded lamb into the pasta shells and place into the baking dish. Top the shells with mozzarella and bake for 20-25 minutes or until golden. Serve with grated parmesan and kale pesto.
Reference: this recipe is adapted from dhm (Apr-May 2013)