lamb shank ragu 2

Serves 4,

50g streaky bacon
1 onion, finely chopped 2 cloves garlic, crushed
1 celery stalk, finely chopped
1 carrot, peeled and finely chopped
2 tbsp extra virgin olive oil
2 lamb shanks
½ cup red wine
400g tin of chopped tomatoes
½ cup beef stock
2 tbsp tomato paste
1 tsp treacle
salt and pepper
1 sprig of rosemary

In a heavy pan or Dutch oven heat the oil and gently fry the bacon, onion, garlic, carrot and celery for five minutes or until the onion is translucent.  Remove from the pan and set aside, adding in the shanks to brown on all sides.  Once the shanks are browned add the wine to deglaze the pan.

At this stage if using a Dutch oven put the cooked vegetables back in along with all the other ingredients.  If you have been using a pan now transfer the cooked shanks, reduced wine and all the other ingredients into an oven proof dish.  Cover and cook in a low oven (150°C) for 2-3 hours

When cooked the meat should literally fall off the bone.  Shred the meat through the sauce and serve tossed through cooked pasta, topped with some grated Parmesan.

Lamb shank ragu 1

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