Ingredients

  • PASTA
  • 2 eggs and 5 yolks, lightly beaten
  • 300g ‘00’ pasta flour
  • Semolina or polenta for dusting
  • Table Salt
  • LAMB SHANKS
  • 2 tablespoons extra-virgin olive oil divided
  • 2 lamb shanks trimmed of excess fat
  • 1 large white onion sliced
  • 6 cloves garlic, chopped
  • 1 carrot, chopped
  • 500ml beef stock
  • 200ml red wine
  • 2 sprigs rosemary
  • 2 bay leaves
  • 1 tin of baby artichokes or 4 fresh baby artichokes (if using fresh artichoke, prepare beforehand. See below)
  • Fresh parmesan
  • GREMOLATA RECIPE
  • ½ bunch mint chopped
  • ½ bunch parsley chopped
  • 1 lemon zest and juice
  • 100ml olive oil
  • Salt and pepper to season

If you’ve been inspired to make Phil Leicester’s slow cooked lamb shanks with artichokes pappardelle pasta and gremolata, here he has shared a step by step guide to making this tasty dish.

Method

OVEN METHOD:

  1. Preheat oven to 175°C
  2. Heat 1 tablespoon of oil in a heavy based pot suitable for the oven, over medium-high heat. Sear two shanks in the hot oil until browned on all sides.
  3. Transfer to a plate.
  4. With the juices left in the pan, sauté the sliced onions, carrots and garlic until softened, (about 3 minutes), then add the rosemary and bayleaf and cook for 1 minute.
  5. Return the shanks back into the pot; season with salt.
  6. Add stock and wine. Bring to a simmer on the stove.
  7. Cover with a lid or foil, transfer to the oven and cook for 2 1/2 hours, or until the meat is falling off the bone.
  8. Gently remove the shanks from the juices and place on to a plate, carefully flake the shanks down a little and cover lightly with a clean dry cloth to prevent it drying out.
  9. Pass the cooking liquid with a sieve in to a bowl and leave to the side.
  10. Open the artichokes and take out the choke with a teaspoon and finely slice.
  11. Get your pan of salted water on to boil for the pasta to be cooking in later
  12. To make the Gremolata, place the chopped parsley, mint, lemon zest in a bowl then add the olive oil, lemon juice and mix then season to taste.
  13. Place a non-stick pan on the stove and heat a little olive oil.
  14. Once the water is boiling put in the pasta and cook as the instruction say on the packet if using dried pasta or if you have made your own wait a little longer as it will cook quicker.
  15. Once the pan with the oil is hot, add in the finely sliced artichokes and a finely chopped clove of garlic.  Add a little splash of the pasta water to deglaze the pan and cook the artichokes to warm them through, they won’t need too long as they are already cooked.
  16. Add a small ladle of the lamb cooking liquor in to the artichoke pan and once bubbling add a couple knobs of butter to give the sauce a nice glossy look. Then add the pulled lamb shank to the pan and heat.
  17. If you are using home made pasta, now is the time to add it to the boiling water.  Cook for 3-4 minutes.
  18. Once the pasta is cooked add it to the lamb shank and artichoke pan with a pair of tongs as you may need some of the pasta water to slacken the sauce.
  19. Gently toss the pasta together so that it doesn’t break up. But make sure the pasta is all coated and the lamb and artichoke are evenly mixed.
  20. Once mixed and seasoned place in to a warm bowl and spoon on some of the gremolata and grate some parmesan on top.

IF USING FRESH ARTICHOKES

  1. Prepare some acidulated water by filling a bowl with water, adding some vinegar or a couple of slices of lemon, and a pinch of coarse sea salt.
  2. Peel off and discard the first 2-3 layers of outer leaves. Cut the off 5mm of the end of the artichoke stalk with a small, sharp knife to discard the dry end.
  3. Cut the top half or two-thirds of the artichoke this can be discarded.
  4. Cut away the remaining, tough leaves at the base of the artichoke. Using a teaspoon or melon scoop, scrape out the hairy choke inside the heart of the artichoke and discard.
  5. Using the same knife or a vegetable peeler, peel the stalk to reveal the lighter part. You should end up with something that resembles a baseless goblet!
  6. Place the prepared artichoke in the bowl of acidulated water until ready to use for 20 minutes max.
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