Name: Baked greek lamb with pasta
Prep time: 15 min
Cook time: 140 min
Total time: 155 min
Yield: 6
Ingredients: 1 cup red wine; 2 tablespoon tomato paste; 8 clove garlic, chopped; 4 dried bay leaves; 1/2 teaspoon ground cloves; 2.3 kilogram shank or lamb leg; 2 tablespoon extra-virgin olive oil; 2 red onions, roughly chopped; 4 tomatoes, large; 2 teaspoon dried oregano; 3 cup stock of water; 1 cup risoni

Baked greek lamb with pasta

Serves 6

Prep

15M

Cook

2H 20M

Total

2H 35M

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Ingredients

1 cup red wine

2 tablespoon tomato paste

8 clove garlic, chopped

4 dried bay leaves

1/2 teaspoon ground cloves

2.3 kilogram shank or lamb leg

2 tablespoon extra-virgin olive oil

2 red onions, roughly chopped

4 tomatoes, large

2 teaspoon dried oregano

3 cup stock of water

1 cup risoni

Method

1.Preheat oven to 180°C.

2.Combine wine, paste, garlic, bay leaves and clove. Rub into lamb. Marinate for at least 30 minutes.

3.Heat oil in a large flameproof casserole dish on high. Remove lamb from marinade. Wipe off and reserve any excess. Brown meat well on all sides then transfer to a plate.

4.In the same dish, saute onions for 3-4 minutes, until tender. Add reserved marinade, tomatoes and oregano, stirring 1-2 minutes, until fragrant. Return lamb to dish and pour stock over. Bring to a simmer on medium heat. Cover with lid and bake for 2 hours.

5.Remove from oven and stir risoni through. Cover and bake a further 12-15 minutes, until pasta is cooked and lamb is tender. Serve.

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Ingredients

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