Shredded Australian Lamb Shank Spaghetti With Parsley-Mint Pesto

2014-09-07
  • Yield : 24
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

This rich, flavor-packed lamb ragu makes a hearty sauce for spaghetti. The parsley-mint pesto drizzled on top is a fresh counterpoint.

Ingredients

  • 6 lb. Barilla Spaghetti
  • 24 Australian lamb shanks
  • as needed seasoned flour
  • 3/4 cup olive oil
  • 6 diced onions
  • 12 large diced carrots
  • 12 diced celery stalks
  • 6 thyme sprigs
  • 5.4 lb. canned crushed tomatoes
  • 6 cups chicken stock
  • 6 cups white wine
  • 6 cups fresh parsley
  • 6 cups fresh mint
  • 18 garlic cloves
  • 1 1/2 cups pine nuts
  • 1 1/2 cups grated Parmesan
  • 3 cups extra-virgin olive oil

Instructions

Step 1

Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

Step 2

Trim the shanks and dust them with the seasoned flour. Heat 6 Tbsp. oil in one or two rondeaus and brown them on all sides, working in batches. Remove the shanks to a sheet pan.

Step 3

Add the remaining 6 Tbsp. oil to the pan(s) and saute the onions, carrots, and celery until soft.

Step 4

Return the shanks to the pan(s) and add the thyme, tomatoes, stock, wine, and enough water to just cover the meat. Bring the mixture to a boil, reduce the heat, and simmer until the lamb is starting to fall off the bones. Discard the thyme. Let the shanks cool in the sauce.

Step 5

Make the pesto: Combine the parsley, mint, garlic, and pine nuts and blend until coarsely chopped. Add the cheese and XVOO in a steady stream until the mixture forms a thick paste. Transfer to a container and coat the top with oil to prevent darkening.

Step 6

For each serving, to order: Shred the meat off one shank and reheat it with some of the sauce.

Step 7

Reheat 2 cups spaghetti in simmering water. Drain and toss it with 2 Tbsp. pesto. Plate the pasta, top it with the lamb and sauce, and drizzle 2 more Tbsp. pesto on top.

Recipe Type: Tags: , ,
Chef Recommended Cuts
  • Linguine
  • Spaghetti
  • Whole Grain Spaghetti
Related Recipes:
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  • Rigatoni Sausage Caponata

  • Baked Orzotto with Cavallo Nero and Spring Peas

  • Campanelle al Salmone

  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1
Servings Per Container 24

Amount Per Serving
Calories 1193
Calories from Fat 549
% Daily Value*
Total Fat 61g
94%
Saturated Fat 13g
65%
Trans Fat 0g
Cholesterol 81mg
27%
Sodium 841mg
35%
Total Carbohydrate 102g
34%
Dietary Fiber 13g
52%
Sugars 14g
Protein 50g
100%

Vitamin A 137%
Vitamin C 68%
Calcium 18%
Iron 60%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.