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Comfort Broken Lamb Shank Lasagne

Comfort Broken Lamb Shank Lasagne – - Recipe

Layers of tender lamb shank encased in lasagne sheets for a hearty twist on the Italian classic. Paired with a light side salad or crisp mixed vegetables.

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Ingredients

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Method

Created By:
Chef Tebogo Ramatsui

Chef Tebogo Ramatsui

Layers of tender lamb shank encased in lasagne sheets for a hearty twist on the Italian classic. Paired with a light side salad or crisp mixed vegetables.

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Preparation

  1. Method

    1. Bring a large pot of salted water to a boil; add the broken lasagna pasta, a handful at a time. Cook for about 6-8 min or until al dente. Strain and rinse with cold water then a little oil to avoid pasta from sticking together. Set aside. 
    2. Season the lamb shanks with salt and black pepper, set aside. 
    3. Heat 30 ml of olive oil in a heavy based pot and sear lamb shanks until brown all over. Remove from pot and set aside. 
    4. In the same pot, heat olive oil and gently sauté onion, Robertsons Mixed Herbs, carrots and celery for a couple of minutes or until lightly golden brown. 
    5. Add garlic and sauté for a further minute. 
    6. Add Knorr Professional Tomato Pronto, red wine, water and Knorr Professional Beef Stock Granules. 
    7. Return lamb shanks to sauce, cover with lid and place in oven at 160 °C for about 2.5 hours or until lamb is tender and almost falling off bone. 
    8. Remove the lamb shanks and debone. Set aside the sauce. Pull the meat roughly and set aside. 
    9. Liquidise the leftover sauce in a blender until smooth. 
    10. Using a large, deep skillet or pan, heat the olive oil over medium-high heat. Add the onion and let cook for about 3-4 min. Add the garlic and mix for about a minute. 
    11. Add the Knorr Professional Prego Sauce, Knorr Professional Tomato Pronto and Robertsons Veggie Seasoning and stir together until everything is combined. Add the lamb juices. Bring everything to a boil, and then simmer for 10 min. Taste and season with salt and pepper as needed. 
    12. To assemble, in a separate pan add 220 ml sauce and 100 g pulled lamb shank. Cook for one minute. 
    13. Add 60 g broken lasagne sheets and toss together gently. 
    14. Plate and sprinkle with some fresh basil leaves and finish with parmesan shavings and serve.

  2. Chef's Tip

    1. Lasagne sheets can be substituted with Tagliatelle pasta.
Created By:
Chef Tebogo Ramatsui

Chef Tebogo Ramatsui

 @chef__tebogo

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