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Lamb Shanks with Creamy Parmesan Risoni

Prep Time:

Cook Time:


4 Servings


Ingredients (Lamb Shanks):

1/4 cup Plain Flour
Salt & freshly ground black pepper
4-5 lamb shanks, French trimmed
2 tbs Olive Oil
2 Brown Onions, coarsely chopped
3 Garlic Cloves, crushed
1 cup Red Wine
2 x 400g cans diced tomatoes
2 fresh rosemary sprigs, leaves removed, stems discarded

Ingredients (Creamy Parmesan Risoni):

1 1/2 cups Risoni
125ml Thin Cream
2 Egg Yolks
1/2 cup Finely Grated Parmesan
1/2 cup Finely Chopped Fresh Continental Parsley
Salt & freshly ground black pepper


Step One - Preheat oven to 150°C. Place flour in a bowl and season with salt and pepper. Coat the lamb shanks with flour before shaking off any of the excess seasoned flour. Heat half the oil in a large frypan medium-high heat. Add 2 lamb shanks and cook, turning occasionally, for 5 minutes or until brown. Transfer to a roasting pan. Repeat with remaining shanks.
Step Two - Heat the remaining oil in the frypan over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes or until translucent. 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.
Step Three - Cover and bake in preheated oven, turning occasionally, for 2 hours or until lamb is tender and sauce thickens. Remove from the oven. Taste and season with salt and pepper.
Step Four - 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.
Step Five - Divide the risoni among serving bowls. Top with the lamb shanks.

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