- 3 lamb shanks
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 1 onions, chopped
- 1 large carrot, cut into 1cm slices
- 1 clove garlic, minced
- 500ml red wine
- 1 tin whole peeled plum tomatoes
- 500ml prepared beef stock
- 2 sprigs rosemary
- 2 sprigs thyme
- 300 large Conchiglioni pasta shells
- ¼ cup chopped Italian parsley
- 1 cloves crushed garlic
- Lemon zest of 1 lemon
- 10ml olive oil.
- Pinch of salt, to season
Preheat oven to 180’C.
Put a large pot of salted water onto boil.
Season the shanks with salt and pepper. Heat the oil in a heavy based casserole over medium-high heat. Brown the shanks on all sides. Once browned, transfer shanks to a plate.
Add the onions, carrots and garlic to the pot and sauté until golden brown, about 10 minutes.
Add the wine, tomatoes and beef stock. Add the rosemary and thyme. Return the shanks to the pot, pressing down to submerge. Bring to the boil, and then reduce the heat to medium-low.
Cover, and place into the oven for approximately 1 ½ -3 hours.
Take the shanks out of the pot and place on a plate. Simmer the juices for about 15-30 minutes until the sauce is reduced and has thickened. In the meantime shred the shank meat and mix with half of the reduced sauce.
Place the Conchiglioni in the boiling salted water and cook until almost al dente. Put the pasta in cold water to stop the cooking. Stuff each pasta shell with the shank mixture. Pour the remaining sauce into the bottom of a casserole pot and arrange the pasta shells on the sauce. Cover with a lid and bake for 10mins.
Mix all the ingredients together.
Serve the pasta shells with gremolata sprinkled over.