Lamb shanks with tomato and gremolata

Step 1

Preheat oven to 180°C. Heat oil in a casserole dish over medium-high heat. Add lamb and cook, turning occasionally, for 15 minutes or until brown.

Step 2

Place onion over the lamb. Combine undrained tomatoes, stock, water, parsley stems, rosemary, thyme, garlic, chilli and paprika in a bowl. Season with pepper and pour over lamb. Cover with foil and cook in oven for 2 1/2 hours or until the lamb comes away from the bones easily.

Step 3

Just before serving, cook the risoni in a saucepan of boiling water following packet directions or until al dente. Drain.

Step 4

Meanwhile, to make the gremolata, combine parsley, rosemary, garlic and lemon rind in a bowl. Mix well.

Step 5

Divide risoni among plates and top each with a shank. Spoon over sauce, sprinkle with gremolata and serve with a bowl of steamed vegetables, if desired.