This is the first lamb I made for Nava’s kitchen and it’s still one of the best lambs dishes I’ve ever made, unforgettable (shanks for the memories?). I really didn’t like the original photo so here is a much improved photo of this great tasting dish.
This recipe is inspired by Donna Hay
Please note I usually add the Risoni and the Bococini but I left them out this time because there were guests who were intolerant to gluten and dairy, but I highly recommend you use them in the recipe, they make such a difference.
Ingredients
2 tablespoons of oil
1.2 kg of lamb shanks
4 cloves garlic, crushed
2-3 cups white wine
1 punnet of fresh cherry tomatoes, cut in half
1 bunch of thyme
3-4 cups of beef stock
125g of risoni (a packet is usually 500g)
Handful of baby bocconcini
Method
Heat the oil in a large heavy-based dish over high heat, add the lamb and cook for a couple of minutes on each side till brown in colour.
Lower heat and add cherry tomatoes and cook for a couple of minutes.
Add garlic and cook for another 2 minutes.
Add the wine and let it evaporate a little, add stock and bring to the boil.
Reduce heat add thyme (stalk and all) cover, let it simmer for a couple of hours or until lamb falls off the bone.
Make sure lamb is covered in liquid at all times.
I alternate by adding wine and stock, but you can add just stock.
Once lamb is cooked, remove bones and thyme , return to the stove and add risoni. It will absorb liquid so make sure you have enough stock.
Once risoni is cooked, turn off the stove, scatter bocconcini, evenly, cover and let the bocconcini melt (YUM)
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