Lamb Shank And Mushroom Ragu
Ingredients
- 2 Lamb shanks approx.1.4kg, excess fat trimmed
- 1 tablespoon Olive oil
- 250 gram Brown mushrooms sliced
- 2 clove Garlic crushed
- 1 large Brown onion finely chopped
- 2 Carrots peeled, finely chopped
- 2 Celery sticks finely chopped
- 700 gram Tomato passata
- 1 cup Salt-reduced beef stock 250ml
- 4 sprig Thyme
- 2 sprig Rosemary leaves finely chopped
- ½ bunch Kale shredded
- 375 gram Pappardelle pasta
- 120 gram Baby rocket leaves to serve
- Grated parmesan, 40g, baby basil leaves, lemon wedges to serve
Method
Heat oil in a large saucepan over medium-high heat. Season lamb shanks and cook, turning occasionally, for 5-7 mins or until browned all over. Transfer to a large bowl. Add mushrooms to same pan. Cook for 5 mins or until tender. Transfer to bowl with lamb.
Add garlic, onion, carrot and celery to pan, adding a little extra oil, if necessary. Cook for 5 mins or until onion softens. Return lamb, mushrooms and any juices to pan. Add passata, stock, thyme, rosemary. Bring to the boil. Reduce heat to low. Cook, covered, for 2-2 ¼ hours or until lamb is falling off the bone, turning shanks occasionally. Use tongs to transfer lamb to a heatproof bowl and coarsely shred lamb using 2 forks. Discard bones. Return lamb to tomato mixture. Stir through kale. Season. Remove thyme stalks.
Meanwhile, cook pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.
Divide pasta and lamb ragu among serving bowls. Top with parmesan and basil leaves. Serve with baby rocket and lemon wedges.
Lamb Shanks Hindquarter
If cooked slowly, hindquarter shanks have a superb flavour because they are bigger and fatter than forequarter shanks. The lamb leg has minimal fat inside and…
