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  • 4 Australian Lamb shanks seasoned flour
  • 2 tablespoons olive oil 1 onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 sprig thyme 1
  • 14.5 ounce can tomatoes
  • 1 cup chicken stock
  • • 1 cup white wine
  • 1 pound spaghetti
  • 1 cup parsley leaves, roughly chopped
  • 1 cup mint leaves, roughly chopped
  • 3 cloves garlic
  • 1/4 cup pine nuts
  • 1/4 cup freshly grated Parmesan cheese
  • 1/2 cup extra virgin olive oil


  • Trim lamb shanks and dust with flour.
  • Heat 1 tablespoon of olive oil in large saucepan and brown the shanks on all sides.
  • Remove from pan, add remaining oil, onion, carrots, and celery.
  • Cook 2-3 minutes or until onion is soft.
  • Return shanks to the pan and add thyme, tomatoes, stock, wine, and enough water so liquid just covers the meat of the shanks.
  • Bring mixture to a boil, reduce heat to low and cook for 1 ½ to 2 hours, or until lamb is starting to fall off the bone.
  • Remove and discard thyme.
  • To prepare the pesto, combine parsley, mint, garlic, and pine nuts in blender and pulse until coarsely chopped.
  • Add Parmesan cheese and olive oil in a steady stream until mixture forms a thick paste, scraping down the sides as you go.
  • Transfer to a bowl and drizzle with extra olive oil to preserve until ready to serve.
  • When shanks are nearly cooked, cook the spaghetti according to directions on packet.
  • Drain and toss with half of the pesto, reserving some for garnish.
  • To serve, remove lamb from broth and shred the meat.
  • Spoon pasta into large bowls, top with the lamb and some pan juices.
  • Drizzle with reserved pesto.

Categories: Lamb/Sheep  Main Dish  Stove 
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