Lamb Shank and Tomato Ragu

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READY IN: 5hrs 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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