I can let this secret slip away, only, because you will get close to making this exact recipe, but you will never be able to finish it off like a Trunfio. Purely, because once a year we have this insane weekend called, “Tomato Sauce Day”. It is a weekend where we all get together, us dings, and our tomatoes, and the entire extended family……. and we make Italian bottled tomato sauce. Oldskool. You can only get an invitation if you are engaged to be married to a Trunfio, or married to one. Oh, and if you do marry a Trunfio, making this dish is somewhat of an initiation into the family, I’m single, so get cooking boys. Tough family, they say our last name means “stubborn” in Italian….. does it??? I can’t tell you what goes on there either, except, a lotta fun, water fights, bon-fires, food, kid, chaos, and, well, tomato sauce……..
- 2 Lamb Shanks halved already (from your local butcher, I like to support local businesses)
- 1 large onion or 2 small, very finely chopped
- 6 cloves of garlic, very finely chopped
- bunch of basil
- bunch of parsley
- 2 bottles of Trunfio’s tomato sauce (You can use plain tomato pasta sauce from the supermarket, estimate 900ml or 1 Litre more or less )
- a box of your favorite pasta, I like plain old spaghetti, no frills and feels more traditional……. ever watch “The lady and the tramp”?
- Freshly grated parmesan reggiano
(Cooking time 3-4 hours)
In a large saucepan on med-high heat add a layer of good quality olive oil, then your lamb shanks. You should turn these once or twice until they are brown, then take them out of the pan and leave them to rest, covered. Add your chopped onions and garlic to the same pan and let them cook until slightly golden brown or translucent in color. Then add your lamb shanks back in, stir a little and then add all of your sauce. If you prefer your sauce a little thicker, you can add a few teaspoons of tomato paste. Also, whilst cooking you can choose to keep the lid on or off, (or a bit of both) to achieve the perfect thickness for your own liking. I keep the lid on the entire time, except the last 30 mins and add 1-2 teaspoons of tomato paste. After, adding the sauce (make sure the sauce covers most if not all of the shanks) bring to the boil, and then turn the heat down right away to let simmer for…….. 3 hours, yes 3 hours, it is worth it, really, really worth it. Keep Checking on it. Put the chopped Basil and Parsley in 2 hours after you have it simmering, or with 1 hour to go. Salt and Pepper can be added as needed.
When your sauce is cooked, turn off the heat and fish out all of the meat from the sauce, I say fish because at this point a lot of the meat would have fallen off the bone mmmmmmmmm…….. Put all of the meat into a large ceramic dish with a lid (or casserole dish) and put into a warming oven. Now it’s pasta time. Bring water, olive oil and a pinch of salt to the boil in a large saucepan. Once boiling, add your favorite pasta, let cook for around 8-15 mins depending on how thick your pasta is, and if you like it al dente. You can usually tell it is ready by throwing it at a wall and seeing if it sticks (yes I am quite a messy cook at times :D), if it does…… it’s ready.
Mix the pasta into the sauce, and serve, make sure everyone tries the meat, and grate some parmesan on for your guests.
Damn I want to eat this again right now……..
Love Nicole xxx