|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|
|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|
Preheat oven to 160°C.
First off, in a large casserole dish, heat the olive oil and brown the meats on all sides. Transfer to a plate.
Add the onion, carrots, celery, garlic and chillies to the pot and saute for 5 minutes. Add extra oil if you need.
Add the wine, tomato cans, tomato puree and balsamic vinegar. Allow to simmer for 5 minutes.
Arrange the shanks inside the casserole dish, add the bay leaves, herbs and seasoning.
Cover and bake for 2.5 – 3 hours in the preheated oven. Have the stock on hand if the sauce thickens too quick.
After roasting time is done, the meat should fall off the bone. Shred the meat, smother in sauce and serve on cooked fettuccine with grated pecorino cheese. Serves two with leftovers.