Lamb shanks with tomato & risoni

SERVES 4-6 PREP + COOK TIME 2½ HOURS

8 (2kg) trimmed lamb shanks

½ cup (75g) plain flour

1 tablespoon extra virgin olive oil 4 cloves garlic, crushed

2 tablespoons tomato paste

½ cup (125ml) white wine

400g can chopped tomatoes

1 litre (4 cups) chicken stock

1 cup (220g) risoni pasta

4 small (400g) zucchini, chopped coarsely

½ cup fresh, flat-leaf parsley leaves 1 tablespoon finely shredded lemon rind

1 Preheat oven to 160°C (140°C fan-forced).

2 Toss lamb shanks in seasoned flour, shake away excess. Heat oil in a large casserole dish over mediumhigh heat. Cook the lamb in batches, turning, until well browned all over. 3 Add garlic and tomato paste to pan; cook, stirring, for 1 minute.

Stir in the wine; cook, until almost evaporated. Add undrained canned tomatoes and stock; bring to boil. Cover pan with tight-fitting lid and transfer to oven. Cook for 2 hours.

4 Add risoni and zucchini to dish. Cook for a further 15 minutes. Top lamb with parsley and lemon rind. Suitable to freeze. Not suitable to microwave.