Live Better
 
 

Lamb and risoni pasta (arni youvetsi) recipe

Braised lamb shank, risoni pasta and tomato and feta by the Greek tastemasters at Hellenic Republic.

Travis McAuley is Executive chef at Melbourne’s favourite Greek tavern, Hellenic Republic. Two sites across town and a third set to open in Williamstown keep Travis on his toes as he strives to raise the bar on this winning foodie formula.

“Nothing says comfort food more than slowly braised meat,” Travis says. “These sorts of dishes are so easy to make yet so hearty and tasty – they definitely warm you up on a cold winter’s day. Any cut of meat suitable for slowly cooking and winter vegetables turned into soups or even warm salads are my favourite ingredients to cook with in winter.”

Serves: 6

Ingredients

Nothing beats using your own fresh produce or materials around the house.
If you’re missing a thing or two, tick the items you need to add to your shopping list.

Who’s doing the shopping?

Send the shopping list straight to their inbox.

What to do

  • 1. Pre-heat oven to 160 degrees.

  • 2. Pre-heat a heavy based pan. Season lamb shanks with salt and rub the shanks with the olive oil.

  • 3. Seal the shanks until browned all over. Remove from the pot and add the onions. Lower to a medium heat and cook the onions until soft. Add the garlic, thyme and tomato paste and cook for a further minute.

  • 4. Add the crushed tomatoes, chicken stock and shanks and bring to the boil. Cover with a lid and place into the oven. Cook shanks for approximately 2 hours or until meat is falling off the bone.

  • 5. While the shanks are cooking bring 3 litres of water to the boil. Add the pasta and stir to prevent pasta from sticking together. Cook for 3 minutes less than stated on the packet. Drain well, drizzle with olive oil and spread out on a flat tray to cool.

  • 6. Once tender, remove shanks from the liquid and allow to cool slightly. Remove meat from the bones and roughly shred.

  • 7. Return shanks to the pot, bring liquid up to the boil. Add the kritharaki pasta and stir through until the pasta is hot.

  • 8. Remove from the heat, stir through the crumbled feta and parsley and season to taste.

  • For more information visit hellenicrepublic.com.au

    Latest Articles

    Food

    How to organise your kitchen and pantry

    A professional organiser takes us through the steps. Read more

    Food

    Garlic chilli prawns recipe

    Scrumptious, crunchy prawns and fresh veggies. Read more

    Food

    The doctor’s dinner table

    What we eat plays a big role in preventing disease. Read more

    Food

    Chicken noodle stir fry recipe

    An easy dish with the fresh tastes of ginger and bok choy. Read more

    Food

    Does your workplace promote healthy eating?

    Dietitian Simone Austin shares a few ideas. Read more

    Food

    Lemon and coconut bliss balls recipe

    Roll up your own sweet and zesty treats. Read more

    Food

    Beef, shiitake and spring onion risotto recipe

    An easy and satisfying risotto, full of flavour. Read more

    Food

    Roasted capsicum recipe

    A simple side dish, or delicious in sandwiches or pasta. Read more

    youtubeui-checkbox-tickui-checkbox-emptyui-checkbox-crosstwitterui-checkbox-tickPage 1Group 10Group 9Group 2sign-up-userArtboard Copynp_phone_503983_000000download_red4xdownload_red4x copyArtboardmember-offer-starLogoMedibank - Logo - ColourOval 5Instagram iconicon-editdownload_red4x copygive-back--spinesgive-back--moneygive-back--massagegive-back--likegive-back--jointgive-back--emailgive-back--dislikedownload_red4xdownload_red4xGroup 5filter-iconfacebookMobile Navcheckcarret-upcarret-rightcarret-leftcarret-downGroup Copy 2arrowarrow-circleanimated-tick