Prep 15 mins
Cook 5 hrs
I found this recipe on the ABC website while looking for a ragu recipe. Ian Parmenter of Consuming Passions recommended this hearty dish for cold winter nights. It may be time consuming, but it is well worth the wait!
- 4 lamb shanks (Ask your butcher to cut shank through the bone so it can be folded over and tied up.)
- 4 sprigs fresh parsley
- 4 sprigs fresh rosemary
- 8 small garlic cloves, peeled
- 2 tablespoons extra virgin olive oil
- 250 ml red wine
- 2 tablespoons grated carrots
- 1 leek, finely sliced
- 1 tablespoon finely chopped celery
- 1 kg ripe tomatoes (or equivalent canned tomatoes)
- 500 g pasta, of your choice
- Fold each lamb shank in half and tie up with food safe twine.
- Insert a sprig of parsley and rosemary, and a couple of cloves of garlic into each crack.
- Brown in olive oil on both sides.
- Reduce heat, remove shanks and deglaze pan with splash of red wine.
- Add carrot, celery and leek and simmer gently for 5 minutes.
- Cut flesh from tomatoes, slice and put in with other vegetables. Strain the remaining tomato centres through sieve into pan.
- Put shanks into the sauce, cover tightly and simmer gently for about 5 hours.
- Cook pasta in lots of boiling water.
- Remove meat from shank bones, discard herbs and string.
- Put lamb meat on pasta and smother with rich tomato sauce.
- Leftover potential: Keeps two or three days in the refrigerator.