Lamb shanks with risoni and feta
TM6 TM5 TM31

Lamb shanks with risoni and feta

4.6 (47 ratings)

Ingredients

Lamb shanks

  • 20 g olive oil, plus extra for frying
  • 1 tsp salt, plus extra for seasoning
  • 1 tsp ground black pepper, plus extra for seasoning
  • 3 pieces lemon peel (approx. 1 x 10 cm strips), no white pith
  • 4 sprigs fresh flat-leaf parsley, leaves only
  • 4 garlic cloves
  • 2 eschalots (approx. 50 g)
  • 130 g dry white wine
  • 700 g tomato passata
  • 400 g water
  • 1 tbsp Chicken stock paste (see Tips)
  • 50 g tomato paste
  • 6 lamb shanks
  • 100 g plain flour
  • 200 g carrot, cut into pieces (1-2 cm)
  • 200 g zucchini, cut into pieces (1-2 cm)
  • 100 g pitted green Sicilian olives
  • 220 g dried risoni pasta

Feta topping

  • 2 garlic cloves
  • 4 sprigs fresh flat-leaf parsley, leaves only
  • 4 sprigs fresh thyme, leaves only
  • ¼ tsp dried chilli flakes
  • 30 g olive oil
  • 20 g lemon juice
  • 200 g feta cheese, cut into cubes (2 cm)

Nutrition
per 1 portion
Calories
2948.4 kJ / 702 kcal
Protein
42.9 g
Carbohydrates
51.7 g
Fat
34.3 g
Saturated Fat
11.2 g
Fibre
8.8 g
Sodium
1593.6 mg

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