When I make braised lamb shanks, I am always sure to make extra. Over the next couple of weeks I will show how I use the leftovers; some technically a bit more difficult, and some very very easy! This one is a winner. I’ve always been a fan of pastas that have a light, olive oil sauce, rather than rich tomato or cream sauces. You could vary this, using pretty much anything left in the veggie crisper.
This will serve four.
INGREDIENTS:
- 300 grams of leftover lamb shanks
- A punnet of cherry tomotoes, cut in half
- A quarter of a pumpkin, cut into cubes and roasted till cooked but still firm
- 2 zucchinis, cut into chunks and roasted till cooked but still firm
- 2 cloves of garlic, minced
- 3 tablespoons of olive oil
- A small bunch of flat leaf parsley, chopped roughly
- Shaved parmesan to serve
- Loads of black pepper
- 400 grams of fettucini
METHOD:
Once you have roasted the pumpkin and zucchini, cook the pasta as per instructions. As it is nearing the end of its cooking, gently fry the garlic in the oil in a large, heavy based frypan. Once softened, add the chunks of lamb shanks and the tomatoes. Warm everything through, then add the pasta, pumpkin and zucchini. Fold together with a glug of olive oil. Be careful not to crush the pumpkin. Throw in the parsley at the end.
Pour into bowls with a good crack of black pepper, and top with shaved parmesan.
