“This is part of a feature from the Sunday newspaper featuring Donna Hay recipes. This uses 1 portion of Red Wine and Herb Lamb Shanks.”
READY IN:
20mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook pappardelle in salted boiling water for 10-12 minutes (or in accordance with package directions), drain.
  2. Place 1 portion of the lamb shanks in the pan and cook over high heat for 1 to 2 minutes or until warm.
  3. Return pasta to pan and toss with meat.
  4. Plate up, sprinkle equal amounts of parsley, lemon zest and parmesan.

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