main course · side of lamb

Honey and garlic braised lamb shank tossed through homemade fettuccini with roast pumpkin and silver beet, side of lamb- part 3

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This is part three of the side of lamb, that’s one up side to this crappy weather, I can get through some of the hearty slow cooked cuts of the lamb that are normally more appealing in winter. This pasta dish is a good way to feed the family with the one shank.  Shank and some other ribs
3 Tablespoons flour
2 cups tomatoes (or a can of crushed)
1 brown onion
3 cloves garlic
2 sprigs rosemary
2 cups beef stock
1 Tablespoon honey
Salt and pepper
200 grams pumpkin
2 cups silver beet
200 ml cream
100 grams parmesan

Pasta (or buy a packet)
2 cups plain flour
1 cup spinach
2 eggs
1 Tablespoon oil

Heat a pan, coat the lamb in flour and brown the meat on all sides. Put the meat in the slow cooker, with the stock sliced onion, chopped rosemary, crushed garlic, honey and a pinch of salt and pepper and cook on the high setting for about 4 hours or until the meat is falling off the bone. Refrigerate if you have time, so the fat will settle on top. Remove all the fat from the top and discard all fat and bones. Break the meat up a bit and put back in heavy base pan with the rest of the liquid and heat to reduce some of the liquid.  To make pasta: put the flour in the food processor, while blending add oil and then eggs to form firm dough. If the mix is wet knead more flour in on a floured bench. Then roll the pasta through the pasta machine up to number 6. Cut the pasta on the fettuccini cutter on the pasta machine and cook for approximately 4 minutes in salted boiling water, (This can be done earlier, even the day before, and cooled, and rolled in a little oil, then the pasta reheated in the boiling water when serving the dish). Or cook the packet pasta following the directions on the packet. DPP_60

Dice the pumpkin into a 1.5 cm dice and roast in the oven for about 25 minutes until cooked. Add the cream to the meat and sauce and reduce for about 5 minutes until the sauce has thickened, toss through the pumpkin and washed shredded silver beet, when the silver beet is cooked toss through the hot pasta and serve with the shredded parmesan cheese.

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3 thoughts on “Honey and garlic braised lamb shank tossed through homemade fettuccini with roast pumpkin and silver beet, side of lamb- part 3

  1. Just made this, was delicious even if I do say so myself! 😉 Partner a massive fan of this recipe!

    I forgot how quickly you can make pasta, homemade is the best!

    I decided to make it a little late so put it in the pressure cooker for 1.5 hours. The sauce was a little runnier but the taste was lovely.

    This is a really economical meal – would only be a few dollars per person and some effort but well worth it!


  2. I got this recipe from your calendar but was confused with the cream as it’s not mentioned in the ingredient list can you please let me know how much cream is recommended. ☺


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