How to make it

  • What you do -
  • Preheat oven to moderately slow (320F/280F fan-forced).
  • Toss lamb in flour, shake away excess flour. Heat oil in a large flameproof baking dish; cook lamb until well browned all over.
  • Add garlic to dish, cook until fragrant but not coloured. Add wine to dish; boil until almost evaporated. Add tomatoes, paste and stock; bring to the boil. Cover dish tightly with foil; transfer to the oven and cook for 2 hours.
  • Add risoni and zucchini to dish; cook, covered, for a further 40 minutes or until tender. Stir in parsley and rind.

Reviews & Comments 4

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  • wholelottarosie62 8 years ago
    YUM YUM YUM- how can this not be a 5!!!! My mouth is watering...:-)
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  • petsitter75 8 years ago
    hi Ditty-love lamb shanks and want to try this in slow cooker,at what point do i put it in the cooker?? also,do you think i could use a boned and rolled leg og lamb in the same way>> thanks-Barb
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    " It was excellent "
    victoriaregina ate it and said...

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    " It was excellent "
    joe1155 ate it and said...
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