Manu Feildels lamb shank orecchiette with rosemary and parmesan crumb

Ingredients

• 2 tbs extra virgin olive oil
• 4 x 300g lamb shanks
• 2 leeks, sliced
• 2 garlic cloves, chopped
• 1/4 cup (55g) tomato paste
• 2 x 500ml Campbell’s Premium Grass Fed Beef Stock
• 1 rosemary sprig
• 500g orecchiette pasta
• 1 cup (60g) sourdough bread crumbs
• 2 tbs baby salted capers, rinsed
• 1/4 cup rosemary leaves
• 1/4 cup (25g) finely grated parmesan

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