Name: Calabrian chilli and lamb stracci pasta
Prep time: 15 min
Cook time: 210 min
Total time: 225 min
Yield: 4-6
Ingredients: 1 tbsp extra-virgin olive oil; 4 French-trimmed lamb shanks (about 1.6kg); 1 fennel bulb, thinly sliced; 1 brown onion, thinly sliced; 6 garlic cloves, thinly sliced; 80 gm (¼ cup) Calabrian chilli, plus extra to serve; 250 ml (1 cup) chicken stock; 2 400 gm can San Marzano whole tomatoes (we use Mutti); 55 gm (¼ cup firmly packed) brown sugar; 3 bay leaves; 3 strips lemon rind; 400 gm fresh pasta sheets, torn; Parmesan Pangrattato; 60 ml (¼ cup) extra-virgin olive oil; 80 gm Panko breadcrumbs; 50 gm finely grated parmesan; 2 tbsp finely chopped rosemary

Spicy and sumptuous, make this recipe for your next Italian-inspired dinner party.

Ingredients

1 tbsp extra-virgin olive oil

4 French-trimmed lamb shanks (about 1.6kg)

1 fennel bulb, thinly sliced

1 brown onion, thinly sliced

6 garlic cloves, thinly sliced

80 gm (¼ cup) Calabrian chilli, plus extra to serve

250 ml (1 cup) chicken stock

2 400 gm can San Marzano whole tomatoes (we use Mutti)

55 gm (¼ cup firmly packed) brown sugar

3 bay leaves

3 strips lemon rind

400 gm fresh pasta sheets, torn

Parmesan Pangrattato

60 ml (¼ cup) extra-virgin olive oil

80 gm Panko breadcrumbs

50 gm finely grated parmesan

2 tbsp finely chopped rosemary

Method

Preheat oven to 180°C. Heat oil in a large frying pan over medium-high heat. Season shanks. Cook in batches, turning occasionally, until browned (4-5 minutes).

Transfer shanks to a large casserole with fennel, onion, garlic, chilli, stock, tomato, sugar, bay leaf and lemon rind. Cover with a lid and braise in oven until meat is just falling off the bone (3 hours).

Meanwhile, for parmesan pangrattato, heat oil in a frying pan over medium heat. Add crumbs and cook, stirring, until golden (4-5 minutes). Add parmesan and stir until golden and crisp (1 minute), then add rosemary; remove from heat. Set aside.

Carefully remove bones from shanks and discard, along with bay leaf. Using a fork, coarsely shred the lamb and mash the lemon rind into the ragù Season to taste. Return ragù to low heat to keep warm.

Cook pasta in a saucepan of salted boiling water until al dente (4 minutes); reserve 250ml cooking water, then drain. Add pasta and reserved cooking water to ragù, then toss to combine. Divide pasta among bowls and sprinkle with pangrattato and extra chilli.

Photography by Ben Dearnley Photographer

Ben Dearnley is a Sydney-based photographer who has been shooting since 1995, after completing a Bachelor of Arts in Communication Studies at Newcastle University. He was a photography assistant for three years before starting his own photography business focusing on food, still life and lifestyle. He has worked for a large number of local magazines and cookbook publishers, including Australian Gourmet Traveller, Donna Hay Magazine, Delicious, Coles, Australian Women’s Weekly Cookbooks, Murdoch Books, Pan Macmillan and others. He also shoots content for brands such as Sonoma Bakery, The Heart Foundation and Napoleon Perdis. When not in his studio, he enjoys swimming, walking his current Cavalier King Charles Spaniel Hazel, and tinkering in his shed.

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Styling by Vivien Walsh

Recipe by Jessica Brook Recipe Writer and Food Stylist

Jessica’s culinary journey has covered every corner of the food world as a professionally trained chef, recipe writer, food editor, food consultant and stylist. With over 16 years of experience, Jessica has worked across many of Australia's most prestigious food titles, including Gourmet Traveller, Martha Stewart, Donna Hay, and Vogue Entertaining & Travel. When it comes to food, Jessica's all in. With a genuine passion for flavour and a deep appreciation for its diverse cultural influences, Jessica excels in crafting engaging food stories and creating unique recipes. Her style? Tasteful simplicity that highlights the essence of ingredients and heartfelt cooking. You could say she's a bit of a food fanatic, bringing her own unique touch to every dish she creates, particularly in her contributions to Gourmet Traveller through which her dishes resonate with readers seeking new and inspiring culinary experiences.

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Ingredients

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