05/07/21
Lamb Shank Conchiglioni with crunchy Parmesan Crumb
Rated 5.0 stars by 1 users
This dish is such a winner, and great comfort food for those chilly evenings.
Emma Parker - Born and Bread
Ingredients
- 4 Merino Lamb Shanks
- 1 Onion finely diced
- 2 Carrots peeled and diced
- 2 TBSP of Pepper and Me Mexcelant paste
- 1.5 cups of Passata Sauce (you will use the whole bottle in the pasta dish)
- 2 cups of good quality Beef/ Chicken Stock
- Pepper and Me Man Grind Salt
- Cracked Pepper
- Fresh Thyme
- 1 pkt of Conchiglioni Pasta (We got ours from an Italian Grocer)
- Pepper and Me Moroccan Dukkah Crumb
- 1/2 cup of Parmesan
Directions
- For the Shanks we used the good ol` slow cooker but could be done in the oven as well.
- Add everything to the slow cooker and put on for 5 - 6 hours you want all of the meat to be falling off the bone.
- Once they are all cooked ladle some of the fat off the top and transfer the gravy to a large pan, bring to the boil and then let it simmer to reduce it.
- Preheat the oven to 180 degrees
- Pull all the meat of the shank bones and pull into nice small pieces, then add back to the pan with gravy.
- Cook the pasta per packet instructions.
- When everything is ready line a deep ovenproof dish with half of the remaining passata sauce, place the pasta shells all over the bottom of the dish so its all covered. Carefully take small amounts of the pulled shank mix and fill the pasta, once the bottom layer is all full pour the remaining passata sauce over add another layer of pasta and do the same thing, continue doing this until you have used everything up.
- Grate enough nice cheese to cover all the pasta and sprinkle over.
- Mix enough Dukkah to cover the dish and 1/2 cup of parmesan, then cover the pasta so it has a nice layer over it.
- Bake in the oven for 35 minutes or until it's all nice and crunchy.
- Enjoy, this has become a firm fav in our house.
