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My adventure's in feeding my family

Slow-cooked lamb shank pasta with pesto March 17, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

Lamb shanks are something I always pick up and put in the freezer when they are on sale. It is one of my favorite cuts of meat and is great for a long cooking recipe. I made some adaptations to the original recipe that I came across. I used red wine instead of white and I mixed the pesto in instead of putting it over top. This way I ensured the sauce was seasoned properly.


  • 2 tablespoons olive oil
  • 2.5lbs lamb shanks
  • 1 brown onion, chopped
  • 2 cloves garlic, crushed
  • 1 cup red wine
  • 28oz can cherry tomatoes
  • 4 sprigs thyme
  • 1 cup water
  • 1lb dried lasagne sheets
  • 19oz buffalo mozzarella, torn


  • 3 cups basil leaves
  • ½ cup  olive oil
  • ⅓ cup finely grated parmesan
  • sea salt and cracked black pepper

photo 1



To make the pesto, place the basil, oil, parmesan, salt and pepper in the bowl of a food processor and process until well combined. Set aside.

Heat the oil in a large heavy-based saucepan over high heat. Add the lamb and cook for 1–2 minutes each side or until browned. Remove from the pan and set aside. Add the onion and garlic and cook for 1–2 minutes or until softened. Add the wine, tomato, thyme and water and stir to combine. Add the lamb back to the pan and bring to the boil. Reduce the heat to low, cover and simmer for 2 hours or until the lamb is tender and falling off the bone. Remove the lamb from the pan and shred the meat from the bones with a fork, discarding the bones. Break the lasagne sheets into rough pieces and cook in a large saucepan of salted boiling water for 8–10 minutes or until al dente. Drain and return to the pan. Add the shredded lamb and pesto to the sauce and toss to combine. Top with the buffalo mozzarella.

photo 2


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