Italian lamb
Ingredients
- 2 half leg knuckles of lamb
- 2 tbsp. olive oil
- 275 g (10oz) onion
- 175 g (6oz) each carrot and celery
- 9 pieces sun-dried tomato
- 150 g (5oz) Italian-style spicy or salami sausage
- 75 g (3oz) butter
- 30ml (2 level tbsp) dried porcini pieces (see Cookery Editor’s Tip) or 125g (4oz) finely chopped brown-cap mushrooms
- 500 mL (17 fl 0z) red wine
- can or tetrapack passata (creamed, tomatoes)
- 400 mL (14 fl oz) vegetable stock
- 25 g (1oz) dried pasta shapes
- 15 g (½oz) freshly grated Parmesan cheese
- flat leaf parsley to garnish
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