slow-cooked maple lamb pasta
with fennel and olives
- 1 tablespoon extra virgin olive oil
- 4 x 400g lamb shanks, trimmed
- sea salt and cracked black pepper
- ¾ cup (180ml) maple syrup
- 2 cloves garlic, crushed
- 2 teaspoons fennel seeds
- ¼ cup (60ml) balsamic vinegar
- ½ cup (125ml) water
- 2 medium fennel bulbs, trimmed and chopped
- 400g tagliatelle, cooked according to packet instructions
- ⅓ cup (55g) pitted kalamata olives
- finely grated pecorino, to serve
- Preheat oven to 200°C (400°F). Heat the oil in a large heavy-based ovenproof frying pan over medium heat. Sprinkle the lamb with salt and pepper and cook for 2–3 minutes each side or until browned.
- Add the maple, garlic, fennel seeds, vinegar and water. Cover with a lid, transfer to the oven and cook for 2 hours 30 minutes or until tender.
- Add the fennel and cook, uncovered, for a further 30 minutes or until just sticky. Top with the pasta and olives. Sprinkle with pecorino and pepper to serve. Serves 4
Photography: Chris Court
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