Tips + tricks
+ THE STARTER ALSO lends itself to goat’s cheese, if you prefer. Simply grill rounds of goat’s cheese as you would the camembert. + WE’VE SERVED the lamb shanks whole on this dish for dramatic effect, but you can also shred the meat off the bone, return it to the sauce and spoon over the pasta to serve. You can make this in advance and simply reheat just before serving. + FOR THE TARTS we’ve used metal pastry rings ( similar to egg rings) placed on a baking tray lined with baking paper. You shortcrust pastry at specialty food stores and delicatessens. Preheat oven to 180C. Heat a large heavybased saucepan over high heat. Drizzle the lamb with one tablespoon of the oil and sprinkle with salt and pepper. Cook the lamb for 3- 4 minutes each side or until browned. Remove from the pan and set aside.
Reduce the heat to medium and add the remaining oil, onion and garlic. Cook for 3- 4 minutes or until lightly golden. Add the sugar, tomato paste and wine and cook for 2- 3 minutes. Add the stock, rosemary, tomatoes and lamb and bring to the boil.
Cover with a tight- fi tting lid, transfer to the oven and cook for 1 ½ - 2 hours or until the lamb is tender. Uncover and cook for a further 20- 30 minutes or until the sauce has reduced. Top the cooked pasta with the lamb and sauce to serve.
Serves four. Preheat oven to 180C. Using a 12cm cookie cutter, cut four rounds from the pastry. Place four x 7.5cm metal rings ( 2.5cm high) on a lightly greased baking tray lined with non- stick baking paper and line them with the pastry. Refrigerate for 15- 20 minutes or until fi rm.
Trim the excess pastry with a sharp knife and prick the bottom of the pastry cases with a fork. Line with non- stick baking paper and fi ll with baking weights. Bake for 15 minutes, remove the baking weights and bake for a further fi ve minutes or until just cooked. Allow to cool.
Place the cream in a small saucepan over medium heat and bring to the boil. Remove from the heat, add the chocolate and stir to combine. Allow to stand for fi ve minutes before stirring until melted and smooth. Add the liqueur and stir to combine.
Pour the mixture into the pastry shells and refrigerate for one hour or until set. Sprinkle with sea salt to serve.