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 Aussie 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
For Lamb
- Aussie lamb shanks
- Mirepoix (onion, carrot, celery)
- Garlic
- Tomato paste
- Red wine
- Lamb stock
- Bay leaves
- Fresh thyme
- Parsley stems
- Salt
Handmade Cavatelli
- Fine semolina flour
- Water
- Olive oil
- Salt
Garnish
- Green peas
- Fresh mint
- Feta
- Pecorino Romano
- Pea shoots
- Olive oil
Method
Braise the Lamb Shanks
- Season the shanks generously with salt and sear in batches until deeply caramelized on all sides.
- Remove the shanks and sweat the mirepoix in the same pan until softened and lightly browned.
- Add the tomato paste and cook for 3-4 minutes until darkened.
- Deglaze with the red wine, scraping up the fond, and reduce by half.
- Return the shanks to the pan, add the stock and aromatics, ensuring the liquid comes about two-thirds up the shanks.
- Cover and braise at 160°C (320°F) for 3-4 hours, or until the meat pulls easily from the bone.
Prepare the Lamb
- Remove the shanks from the braising liquid.
- Strain the liquid and reduce until thick and glossy.
- While still warm, pick the meat from the bones, discarding the bones and sinew.
- Fold the shredded lamb through the reduced jus.
Cook the Pasta
- Cook the cavatelli in heavily salted boiling water until al dente.
- Warm the lamb mixture in a large pan.
- Add the cooked cavatelli, tossing to coat. Loosen with a splash of pasta water if needed.
- Fold through the peas and mint just before serving.
Finish & Serve
Top with crumbled feta, grated Pecorino Romano, fresh pea shoots and a drizzle of olive oil before serving.
