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    You are in: Home / Recipes / Braised Lamb Ragu With Penne Recipe
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    Braised Lamb Ragu With Penne

    Average Rating:

    2 Total Reviews

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    • on August 09, 2012

      This recipe is a winner! Delicious flavour. Have made it many times, and always with the same consistent result. I have used lamb shanks & lamb shoulder, but cook it in the oven for about 3 hours if I have time. The longer the better! Great topped with torn pieces of buffalo mozzarella for an extra gourmet touch.

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    • on June 30, 2012

      Made for my 3 chefs June 2012. This was an absolute pleasure to make. We had to use veal shanks as lamb was a little pricey. I didn't have a dutch oven and found that cooking in a tagine on the stove top works extremely well (stainless steel base! - medium heat to brown the meat then low heat for nearly two hours).

      I served this with Baked Italian Potatoes and some gremolata and this all went together amazingly, my housemates went back for 3rds and there was still lots left over.

      Thank you so much for sharing, this was a real pleasure.

      people found this review Helpful. Was this review helpful to you? Yes | No
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    Nutritional Facts for Braised Lamb Ragu With Penne

    Serving Size: 1 (725 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1077.4
     
    Calories from Fat 432
    40%
    Total Fat 48.0 g
    73%
    Saturated Fat 15.7 g
    78%
    Cholesterol 242.1 mg
    80%
    Sodium 714.5 mg
    29%
    Total Carbohydrate 74.7 g
    24%
    Dietary Fiber 11.4 g
    45%
    Sugars 7.3 g
    29%
    Protein 83.2 g
    166%

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