Chef David Godsoe Braised Aussie Lamb Shank Cavatelli
- Prep time 2Hr, 30Min
- Cook time 4Hr
- Technique Sear, Braise
- Meat Lamb
- Cut Shank
- Serves 40
Slow-braised lamb shank with handmade cavatelli, green peas, mint, feta and Pecorino Romano, finished in a rich lamb jus. A balanced pasta dish combining deep savory flavor with fresh spring ingredients.
Ingredients
Braised Lamb
- Lamb shanks
- Mirepoix (onion, carrot, celery)
- Garlic
- Tomato paste
- Red wine
- Lamb stock
- Bay leaves
- Fresh thyme
- Parsley stems
- Salt
Cavatelli
- Fine semolina flour
- Water
- Olive oil
- Salt
Garnish
- Green peas
- Fresh mint
- Feta
- Pecorino Romano
- Pea shoots
- Olive oil
Method
- Season shanks generously with salt and sear aggressively in batches until deeply caramelized on all sides.
- Remove shanks and sweat the mirepoix in the same pan until softened and beginning to colour.
- Add tomato paste and cook out for 3-4 minutes until darkened and starting to stick to the pan.
- Deglaze with red wine, scrape the fond and reduce by half.
- Return shanks, add stock and aromatics and bring the liquid two-thirds of the way up the shanks.
- Cover and braise at 160°C for 3-4 hours until the meat pulls cleanly from the bone.
- Remove shanks, strain the braising liquid and reduce to a glossy nappe consistency.
- Pick the meat while warm, discard bone and sinew and fold through the reduced jus.
- Cook the cavatelli in heavily salted boiling water until al dente.
- Warm the lamb mixture in a wide pan, toss through the cavatelli and loosen with a little pasta water if needed.
- Fold through peas and mint off the heat.
- Finish with feta, Pecorino Romano, pea shoots and olive oil before serving.
