2 servings
Prep: 15 mins,
Cooking: 3 hrs
Slow cooked lamb in a rich tomato and herb sauce, served on a bed of fettuccine smothered in grated pecorino cheese.
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Ingredients (17)
15 ml | fresh chillies — 573 |
2 | lamb — shank |
1 | onion — brown, finely chopped |
2 | carrots — peeled, sliced into rounds |
1 | celery — finely chopped |
2 | garlic — cloves, finely chopped |
2 | fresh chillies — birds eye, finely chopped |
1 | wine — dry white |
2 | tomatoes — tinned (chopped and peeled) |
80 g | tomato purée |
4 Tbs | vinegar — balsamic |
3 | bay leaves |
fresh rosemary — thyme and parsley, finely chopped | |
salt and freshly ground black pepper | |
1 cup | stock — beef |
2 | pasta — fettuccine, cooked |
pecorino cheese — grated, to serve |
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