Lamb shanks with creamy parmesan risoni

Preparation Time 10 minutes
Cooking Time 135 minutes

Ingredients (serves 4)
* 40g (1/4 cup) plain flour
* Salt & freshly ground black pepper
* 4 large (about 2kg) lamb shanks, French trimmed
* 2 tbs olive oil
* 2 brown onions, halved, coarsely chopped
* 2 garlic cloves, crushed
* 250ml (1 cup) dry white wine
* 2 x 400g cans diced tomatoes
* 2 fresh rosemary sprigs, leaves removed, stems discarded
* Steamed green beans, to serve
Creamy parmesan risoni
* 305g (1 1/2 cups) risoni
* 125ml (1/2 cup) thin cream
* 2 egg yolks
* 40g (1/2 cup) finely grated parmesan
* 1/2 cup finely chopped fresh continental parsley
* Salt & freshly ground black pepper


Method
1. Preheat oven to 150°C. Place flour in a bowl and season with salt and pepper. Coat lamb with flour and shake off any excess. Heat half the oil in a large flameproof, ovenproof casserole dish over medium-high heat. Add 2 lamb shanks and cook, turning occasionally, for 5 minutes or until brown. Transfer to a heatproof bowl. Repeat with remaining shanks.
2. Heat the remaining oil in the casserole dish over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes or until soft. Add the wine and bring to the boil. Add the tomato and stir to combine. Add the lamb and rosemary, and bring to the boil. Remove from heat.
3. Cover and bake in preheated oven, turning occasionally, for 2 hours or until lamb is tender and sauce thickens. Remove from oven. Taste and season with salt and pepper.
4. Meanwhile: to make the creamy parmesan risoni, cook risoni in a large saucepan of salted boiling water following packet directions or until al dente. Drain well and return to the pan. Whisk together cream and egg yolks in a bowl. Add to risoni along with the parmesan and stir to combine. Place over low heat and cook, stirring, for 2-3 minutes or until sauce thickens slightly. Remove from heat. Add parsley and stir to combine. Taste and season with salt and pepper.
5. Divide the risoni among serving bowls. Top with lamb shanks and serve with steamed green beans.

Notes & tips
* To French trim the shanks, cut the meat and fat away from the end of the shank so the bone is exposed.

Source
Australian Good Taste - Page 71
Recipe by Sarah Hobbs