Lamb Shank Ragu

Name: Lamb Shank Ragu
Yield: 3-4
Ingredients: 2 teaspoons olive oil; 2 lamb shanks, fat removed; 1 carrot, diced; 1 small onion or 1 shallot, diced; 1 clove of garlic, crushed; 1 tablespoon tomato paste; 1 cup stock or red wine; 1 x 200g can cherry tomatoes; 1 tablespoon balsamic vinegar; 1 small sprig rosemary; 1 small sprig thyme

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This recipe can be enjoyed on its own, served on top of mashed potato or pasta. It also serves as the base of our Lamb Ragú Pies and is similar to our Lamb & Barley Soup and Lamb Stew. If you have metallic taste, you may consider substituting the meat for a vegetable such as mushrooms or pork shoulder.

Lamb Shank Ragu

Rated 3.0 stars by 1 users

Servings

3-4

Prep Time

30 minutes

Cook Time

2 hours

Author

Centre For Cancer Nutrition

Ingredients

2 teaspoons olive oil
2 lamb shanks, fat removed
1 carrot, diced
1 small onion or 1 shallot, diced
1 clove of garlic, crushed
1 tablespoon tomato paste
1 cup stock or red wine
1 x 200g can cherry tomatoes
1 tablespoon balsamic vinegar
1 small sprig rosemary
1 small sprig thyme

Directions

Preheat the oven to 180°C. In a heavy based casserole pot, add the olive oil and brown the lamb on both sides. Place the browned lamb onto a plate.
To the same pot, add the onion, carrot, and garlic. Cook until soft - just a couple of minutes should do it. Add the tomato paste and cook until glossy and sticky. Pour the stock or red wine into the pot and scrape all the sticky bits from the bottom of the dish. Add the cherry tomatoes, vinegar, rosemary and thyme. Stir well. Return the lamb shanks to the pot and put the lid on.
Place into the oven for about 2 hours. To check if the lamb is done, the meat should pull apart easily with a fork and come away from the bone without effort. Remove the rosemary and thyme and shred the lamb in the pot.
Serve on top of rice or pasta, make into a pie or add to a soup.