Food Recipes

Braised Lamb Shanks with Penne & Asiago

Wine pairing(s):
KenRidge Founder's Series Australia Riverland Region Cabernet-Shiraz
Cheeky Monkey Chilean Merlot
KenRidge Founder's Series France Languedoc Grenache-Syrah-Mourvedre

6 Servings

1/4 cup (50 ml) olive oil
6 medium lamb shanks
1/2 cup (125 ml) onion, chopped
1/2 cup (125 ml) carrot, chopped
1/4 cup (50 ml) celery, chopped
1 leek (white part only), chopped
1 clove garlic, chopped
4 tomatoes, peeled, seeded and chopped
1 bay leaf
2 sprigs thyme
2 sprigs rosemary
2 cups (500 ml) white wine
2 cups (500 ml) chicken stock
kosher salt and white pepper to taste


2 tbsp (30 ml) olive oil
2 cloves garlic, minced
1 onion, chopped
4 cups (1 L) tomatoes, good-quality canned tomatoes
2 tsp (10 ml) chipotle pepper in adobo (or substitute chili peppers to taste)
2 tsp (10 ml) tomato paste
1 cup (250 ml) white wine
kosher salt
1 tbsp (15 ml) basil, shredded
1 tsp (5 ml) oregano, chopped
2 tsp (10 ml) thyme, chopped

Penne & Asiago

3 cups (750 ml) penne noodles, blanched
2 cups (500 ml) braised lamb shanks, chopped
2 cups (500 ml) spicy tomato sauce (as above)
6 eggs, hard boiled, peeled and halved
2 cups (500 ml) spinach, stems removed
1 cup (250 ml) grated mozzarella cheese
1 cup (250 ml) grated Asiago cheese
kosher salt and white pepper to taste

Heat the olive oil in a large pot over medium-high heat. Add the shanks and cook, turning frequently, until all sides are golden brown, about 10 minutes. Remove the shanks from the pan and add the onion, carrot, celery, leek and garlic. Reduce the heat to moderate and saut? the vegetables, stirring frequently, for about 5 minutes, or until golden brown. Return the shanks to the pot along with all the cooking juices that have seeped out of the meat. Add the tomatoes, herbs, white wine and stock. Bring to a boil then reduce the heat to a simmer. Cook for 3-4 hours at a simmer until the meat separates from the bone and is fork tender. If at any point the meat begins to show through, add enough water to cover. Remove the shanks form the pot and let cool to room temperature. Gently strip the lamb meat from the shank bones. Discard the bone and chop the meat into 1-inch (2-cm) pieces. Refrigerate the lamb until required.


In a large saucepan, heat the olive oil over medium-high heat. Add the garlic and onion and saut? until the onion is light brown. Add the tomatoes, pepper and tomato paste; stir well. Add the wine and season with salt and pepper. Simmer the sauce for 1 hour, or until it has thickened. Add the herbs at the last moment and stir. Reserve until required.

Penne & Asiago

Preheat oven to 375? (190? C) In a large bowl, combine the blanched penne noodles with the braised lamb shanks, spicy tomato sauce, hard boiled eggs, spinach and cheeses. Season with salt and pepper and stir to combine. Transfer to a casserole and bake for 40 minutes or until heated through. Serve.

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