Ingredients

Method

For the lamb ragù:
• 2 T olive oil
• 4 lamb shanks
• sea salt and freshly ground black pepper, to taste
• 10 anchovy fillets
• 4 garlic cloves, chopped
• 2 onions, chopped
• 2 celery sticks, chopped
• 2 carrots, peeled and chopped
• 2 bay leaves
• 3 cups beef stock
For the ’nduja orzo:
• 1 T olive oil
• 1 garlic clove, finely grated
• 100 g Woolworths ‘nduja paste
• 300 g orzo
• 40 g Parmesan, grated (optional)
• salt, to taste

Method

Ingredients

1. Heat the oil in a large, heavy-based saucepan. Season the lamb and sear until browned all over. Remove from the pan and set aside.

2. In the same pan, cook the anchovies, garlic, onions, celery and carrots until soft and fragrant.

3. Add the bay leaves, return the lamb to the pan and pour in the stock. Bring to a simmer. Cover and cook over a low heat for 3–3½ hours, or until the lamb is falling off the bone and the broth is rich and reduced.

4. Remove the lamb, discard the bones and return the meat to the sauce. Check the seasoning.

5. To make the orzo, heat the oil in a wide pan and cook the garlic until fragrant. Stir in the ‘nduja and cook for 1 minute. Add the orzo and enough water to cover. Simmer, stirring occasionally, until tender and glossy. Stir in the Parmesan if using and season.

6. Serve the lamb ragù over the spicy orzo and spoon over extra sauce.

Cook’s note: The anchovies melt into the ragù, adding depth without a fishy flavour

Find more lamb recipes here

Photographer: Myburgh Du Plessis
Food assistant: Bianca Jones