shredded australian lamb shank spaghetti with parsley-mint pesto
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.