Lamb shanks with risoni and feta

Lamb shanks with risoni and feta

4.6 92 ratings

Prep. 30 min

Total 3 h 50 min

6 portions

Ingredients

Lamb shanks

olive oil plus extra for frying
20 g
salt plus extra for seasoning
1 tsp
ground black pepper plus extra for seasoning
1 tsp
lemon peel (approx. 1 x 10 cm strips), no white pith
3 pieces
fresh flat-leaf parsley leaves only
4 sprigs
garlic cloves
4
eschalots (approx. 50 g)
2
dry white wine
130 g
tomato passata
700 g
water
400 g
Chicken stock paste (see Tips)
1 tbsp
tomato paste
50 g
lamb shanks
6
plain flour
100 g
carrot cut into pieces (1-2 cm)
200 g
zucchini cut into pieces (1-2 cm)
200 g
pitted green Sicilian olives
100 g
dried risoni pasta
220 g

Feta topping

garlic cloves
2
fresh flat-leaf parsley leaves only
4 sprigs
fresh thyme leaves only
4 sprigs
dried chilli flakes
¼ tsp
olive oil
30 g
lemon juice
20 g
feta cheese cut into cubes (2 cm)
200 g

Difficulty

easy

Nutrition per 1 portion

Sodium 1593.6 mg

Protein 42.9 g

Calories 2948.4 kJ / 702 kcal

Fat 34.3 g

Fibre 8.8 g

Saturated Fat 11.2 g

Carbohydrates 51.7 g

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Australia and New Zealand

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