slow-cooked maple lamb pasta

with fennel and olives

  • 1 tablespoon extra virgin olive oil 
  • 4 x 400g lamb shanks, trimmed 
  • sea salt and cracked black pepper 
  • ¾ cup (180ml) maple syrup
  • 2 cloves garlic, crushed
  • 2 teaspoons fennel seeds
  • ¼ cup (60ml) balsamic vinegar
  • ½ cup (125ml) water
  • 2 medium fennel bulbs, trimmed and chopped
  • 400g tagliatelle, cooked according to packet instructions 
  • ⅓ cup (55g) pitted kalamata olives
  • finely grated pecorino, to serve
  1. Preheat oven to 200°C (400°F). Heat the oil in a large heavy-based ovenproof frying pan over medium heat. Sprinkle the lamb with salt and pepper and cook for 2–3 minutes each side or until browned. 
  2. Add the maple, garlic, fennel seeds, vinegar and water. Cover with a lid, transfer to the oven and cook for 2 hours 30 minutes or until tender. 
  3. Add the fennel and cook, uncovered, for a further 30 minutes or until just sticky. Top with the pasta and olives. Sprinkle with pecorino and pepper to serve. Serves 4.
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