Orrechiette with Lamb and Garlic Ragu


4 lamb shanks  

1 tbsp garlic minced

1 tbsp ground cumin

2 tsp ground black pepper

2 tsp salt

2 tbsp chopped rosemary

2 tbsp chopped thyme

8 cloves garlic crushed

1 onion, 1cm diced

1 carrot, 1cm diced

1 bulb fennel, 1cm diced

1 stick celery, 1cm diced

½ cup olive oil

1 cup white wine

2 cups chicken stock

250g baby spinach

2 lemons juiced



2 anchovies

250g orecchiette blanched

100g parmesan grated



Rub lamb shanks with garlic, cumin, anchovies, salt and pepper. Allow to stand for 1 hour. Seal the shanks in a heavy based pan and remove. Sweat garlic in oil until golden. Add onion, carrot, celery and fennel. Cook for 4 min. Add rosemary and thyme and sweat for 2 min. Add white wine to deglaze, reduce by half. Add the shanks back to the pan with chicken stock. Bring to the boil and simmer for 2 ½ hours until shanks are tender. Rove shanks from the pan and feather the meat. Place the meat back into the pan. Add orecchiette and spinach. Finish with lemon juice and season. Serve and finish with parmesan.