Prep time: 5 mins  
Cooking time: 2,5 to 3 hrs  
Serves: 4

Ingredients   

• 2 Lamb Shanks approx. 1.2kg  
• 1 Tbsp Oregano  
• 2 Tbsp Caramelised Balsamic Vinegar  
• 500ml Chicken Stock  
• 3 Garlic Cloves  
• 1 Rosemary Sprig  
• 400g Mix Heirloom tomatoes  
• 300g Risoni 
• 190g Basil & Rocket Pesto 
• ½ Lemon  
• Salt & Pepper 
• ¾ cup Olive oil  

Method

1. Preheat the oven to 160°C. 
2. Pat dry the lamb shanks. Season with salt, pepper, and sprinkle with oregano. 
3. Bring a large casserole dish to high heat, drizzle with olive oil, and sear the shanks for approximately 2 minutes on each side until golden. 
4. Add the tomatoes, crush the garlic, add the rosemary sprig, and drizzle with the caramelized balsamic. Stir and cover. 
5. Place into the oven and cook for 2 ½ hours or until the meat is tender. 
6. Meanwhile, half an hour before the lamb finishes cooking, bring a pot of salted water to a boil. Add the risoni and cook according to the packet instructions. 
7. Drain well and return it to the pot. Add the basil and rocket pesto, squeeze the juice of half a lemon, and stir well. 
8. Remove the lamb from the oven and let it rest for 10-15 minutes, uncovered. 
9. Crush the tomatoes with the lamb juices and tear the meat off the shanks. Mix well. 
10. Serve the lamb and sauce on top of the risoni on a serving platter and enjoy.