Friday - - Good Food -

Prep time 30 mins Cook­ing time 3 hours Serves 4-6 3 tbsp olive oil 100g but­ter 4 lamb shanks, trimmed 2 medium car­rots, chopped 1 leek, sliced 1 onion, chopped 1 cel­ery stick, sliced 4 gar­lic cloves 2 rose­mary sprigs 600ml non-al­co­holic white wine 250g pasta dough Flour, for dust­ing A hand­ful of sage leaves, roughly chopped Pre­heat the oven to 180ºC. Heat olive oil and a knob of but­ter (20g) in a large oven­proof saucepan, lightly brown the lamb shanks and re­move. Re­duce the heat and add car­rots, leek, onion, cel­ery, gar­lic and rose­mary to the pan. Sauté un­til the onion is translu­cent and be­gin­ning to brown. Re­turn the lamb to the pan and sea­son well with salt and pep­per. Pour in the non-al­co­holic wine, cover with a tight lid or foil, and place in the oven for two and a half hours, un­til the lamb is fall­ing off the bone. Cool and re­serve the liq­uid and veg­eta­bles. Once cool, dis­card the gar­lic and strip the meat from the bones. Place in a food pro­ces­sor with a two-third cup of the cook­ing liq­uid and veg­eta­bles. Process un­til the meat is finely shred­ded. Ad­just the sea­son­ing. Cut 8cm rounds from the pasta dough us­ing a cookie cut­ter and place a tea­spoon of the lamb mix­ture in the cen­tre of each. Dip a pas­try brush in a lit­tle wa­ter, brush their edges and fold them in half. Gen­tly press out any air pock­ets, pinch­ing the edges to seal the agnolotti parcels. Dust very lightly with flour and set aside, but do not al­low to stand for too long, or the dough will be­come sticky. Bring a large pot of salted wa­ter to the boil and cook the agnolotti in batches. When the parcels float to the sur­face, re­move with a slot­ted spoon and trans­fer to a plate. Melt the re­main­ing but­ter in a fry­ing pan over gen­tle heat and add the sage leaves. Al­low the but­ter to brown, then pour the mix­ture over the agnolotti. Serve im­me­di­ately.

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