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Preheat oven to 180°C. Heat oil in a casserole dish over medium-high heat. Add lamb and cook, turning occasionally, for 15 minutes or until brown.
Place onion over the lamb. Combine undrained tomatoes, stock, water, parsley stems, rosemary, thyme, garlic, chilli and paprika in a bowl. Season with pepper and pour over lamb. Cover with foil and cook in oven for 2 1/2 hours or until the lamb comes away from the bones easily.
Just before serving, cook the risoni in a saucepan of boiling water following packet directions or until al dente. Drain.
Meanwhile, to make the gremolata, combine parsley, rosemary, garlic and lemon rind in a bowl. Mix well.
Divide risoni among plates and top each with a shank. Spoon over sauce, sprinkle with gremolata and serve with a bowl of steamed vegetables, if desired.