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MasterChef New Zealand

TV ONE

Episode 3 - Torn pasta with lamb shank


MasterChef New Zealand on TV ONE and TVNZ Ondemand

Torn pasta with lamb shank, basil pesto and buffalo mozerella

Recipe by Nikki and Jordan

2 Lamb shanks
1 Tin tomatoes
2tbsp Tomato paste
1 Cup Red wine
1 Cup Campbell's Real Stock Beef
1 Onion diced
4 Sticks Celery
3 Garlic cloves

Pasta
100g High grade flour
100g Semolina flour
3 Egg yolks

Pesto
1 Cup Basil leaves
1/2 Cup Parsley
1/2 Cup Pinenuts
1 Cup Parmesan cheese
1 Crushed Garlic clove
2 tbsp Olive oil
 
12 Cherry tomatoes
1/2 tsp Chilli flakes
1 tbsp Olive oil
 
1 Buffalo mozerella torn.

1
Cut the shanks off the bone. Saute the vegetables in the pressure cooker and add in the shanks. Add in the wine and beef stock to deglaze the pressure cooker and cook for 40 minutes.

2
Combine the flour, semolina gradually add the yolks and knead together rest for 30 minutes in the fridge.

3
With a stick blender make the pesto. Combine everything except the oil. Then drizzle in the oil untill smooth but not oily.

4
Roll the pasta through pasta machine and tear into rough squares.
Saute the cherry tomatoes and chilly untill caramelised but still firm.
Reduce 1 cup of the cooking stock by half.

5
Shred the lamb and place in a bowl. Place pasta in between the lamb and scatter cherry tomatoes. Place small amounts of pesto and mozerella arround the plate. Spoon over the reduced sauce.




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