TUSCAN LAMB SHANKS WITH PEAS, EGGS & PECORINO
SERVES 4
“I LOVE SLOW COOKING SECONDARY CUTS LIKE BEEF CHEEKS AND LAMB SHANKS UNTIL THEY FALL APART – IT’S THE BEST KIND OF COSY WINTER MEAL AND PERFECT FOR ENTERTAINING.”
2 tbs extra virgin olive oil
1/4 cup (35g) plain flour
4 x 450g trimmed lamb shanks
4 cloves garlic, crushed
100g pancetta, rind removed, thinly sliced
1 cup (250ml) dry white wine
4 cups (1L) beef stock
1 sprig bay leaves
1 cup (120g) frozen peas, thawed (we used Woolworths Macro frozen peas)
4 eggs
2 tbs lemon juice
1 cup (80g) finely grated pecorino
1 cup (80g) finely grated parmesan
Crusty bread, to serve
Heat oil in a large heavy-based saucepan over medium-high heat. Season flour with salt flakes and freshly ground black pepper. Dust lamb shanks in seasoned flour, shaking off the excess. Add lamb to pan and cook, turning occasionally, for 6-8 minutes until browned. Remove from pan and set aside.
Reduce heat to medium. Add garlic and pancetta to pan and cook, stirring occasionally, for 3-4 minutes until pancetta starts to turn golden. Add wine and bring to a simmer. Return lamb to pan. Add stock and
