Name: Lamb shank ragu
Prep time: 25 min
Cook time: 200 min
Total time: 225 min
Yield: 6
Ingredients: 1/4 cup olive oil; 4 large lamb shanks; 1/2 cup seasoned plain flour; 3 carrots, peeled. finely chopped; 2 celery stalks, finely chopped; 1 onion, finely chopped; 4 clove garlic, crushed; 2 cup dry red wine; 1/2 cup balsamic vinegar; 2 400 g cans diced tomatoes; 2 cup beef stock; 2 cup water; 1 rosemary sprig; 2 tablespoon basil, chopped, plus extra leaves for garnish; 500 gram pappardelle pasta; parmesan cheese, shaved, to serve

Lamb shank ragu

Skip to Recipe

Serves 6

Prep

25M

Cook

3H 20M

Total

3H 45M

Ingredients

1/4 cup olive oil

4 large lamb shanks

1/2 cup seasoned plain flour

3 carrots, peeled. finely chopped

2 celery stalks, finely chopped

1 onion, finely chopped

4 clove garlic, crushed

2 cup dry red wine

1/2 cup balsamic vinegar

2 400 g cans diced tomatoes

2 cup beef stock

2 cup water

1 rosemary sprig

2 tablespoon basil, chopped, plus extra leaves for garnish

500 gram pappardelle pasta

parmesan cheese, shaved, to serve

Method

1.Heat oil in a large flameproof casserole dish on high. Dust lamb in flour, shaking off excess. Brown shanks well, turning on all sides, 10-12 minutes. Transfer to a plate.

2.Add carrots, celery, onion and garlic to same pan. Saute 4-5 minutes, until lightly browned. Add wine and balsamic vinegar. Simmer, uncovered, 20 minutes, stirring occasionally, until reduced to a thick syrup.

3.Return shanks to pan with tomatoes, stock, water and rosemary. Season to taste and bring to boil. Reduce heat to low. Simmer, partial covered, 2 1/2 hours. stirring occasionally, until the lamb is very tender.

4.Remove lamb shanks and shred meat, discarding bones.

5.Return sauce to boil. Cook 8-10 minutes, stirring occasionally, until reduced and thickened. Return lamb to sauce with basil. Keep warm over low heat.

6.Cook pasta in a large saucepan of boiling salted water, following packet instructions. Drain and return to pot. Add lamb ragu, tossing gently to combine. Serve with shaved parmesan and extra basil.

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