Slow-Cooked Lamb Shanks With Risoni, Feta + Lemon
(Serves 4)
2 tbsp extra virgin olive oil
4 frenched lamb shanks (approximately 1.3 kg)
Sea salt
2 brown onions, halved and sliced
3 cloves garlic, roughly chopped
1 cinnamon quill
1 fresh bay leaf
2 sprigs oregano, plus extra to serve
200ml dry white wine
200ml canned crushed tomatoes
1.5 litres chicken stock
250g orzo or risoni
125g Greek feta, crumbled
Zest of a lemon
Method:
Heat the extra virgin olive oil in a large deep fry pan over a medium-high heat. Season the lamb with a little salt then brown the lamb shanks on all sides. Remove and set aside. Reduce the heat to low-medium and add the onions, garlic and cinnamon. Cook until the onions are soft and beginning to colour (around 10 minutes).
Add the bay leaf, oregano and wine. Use a wooden spoon to scrape the bottom of the pan to lift any brown bits. Simmer for 2-3 minutes then add the tinned tomatoes and chicken stock. Bring to a simmer, return the lamb shanks and reduce the heat to low-medium and cook for 2.5 – 3 hours, or until the lamb is tender.
Scatter in the risoni and cook for a further 30 minutes or until the risoni is al dente, has soaked up most of the liquid and the lamb is falling apart. Season to taste.
Top with the feta, lemon zest and more oregano and serve.
What else I’m cooking: Spring ingredients beginning to appear at the market means lots of fresh peas and broad beans. I love making spring crostini with ricotta, peas and broad beans, or shelling peas, making a stock from the pods and adding it to a risotto with the fresh peas and some pancetta.
What else I’m eating: The soft serve at Di Stasio, Carlton! Served in a green glass coupe, it’s heaven!
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