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Ensuring the fat has been trimmed from the Lamb, place the shanks into a heavy cooking pot with the oil and brown on all sides for about 10 minutes over medium heat. Remove the lamb shanks from the pot and set aside.
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Add the celery, carrots and onion to the same pan and cook until softened about 5 minutes.
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Add the rosemary, garlic, tomatoes, beef stock, chilli, and water to the pan.
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Return the Lamb shanks to the pan.
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On a low heat simmer for 50 - 60 minutes or until the meat is falling of the bone.
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Remove the lamb shanks from the pan and slice away the remaining meat from the bone.
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Chop the meat roughly and return to the pan.
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Stir in the Italian parsley.
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This is when you add the Farfalle pasta. It has to be judged by cooking time. As Farfalle are small bow-ties it will cook fairly quickly. Check the instructions on the pack for the correct cooking times.
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Add more water to the pot if required.
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Add the pasta and continue cooking until the pasta is ready approximately 10 minutes.