Lamb Shank Ragú with Pasta

Name: Lamb Shank Ragú with Pasta
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 2
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; 200g can cherry tomatoes; 1 tablespoon balsamic vinegar; 1 small sprig rosemary; 1 small sprig thyme; Pasta (any type you have), fresh or dried; Handful of baby spinach; 2 tablespoons sour cream

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This is our standard Ragú recipe but with a different serving suggestion. This recipe is great for loss of weight and lack of energy. If you have metallic taste, you may consider substituting the meat for a vegetable such as mushrooms or pork shoulder.

Lamb Shank Ragú with Pasta

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Servings

2

Prep Time

20 minutes

Cook Time

2 hours

Author

Centre For Cancer Nutrition

This is our standard Ragú recipe but with a different serving suggestion. This recipe is great for loss of weight and lack of energy. If you have metallic taste, you may consider substituting the meat for a vegetable such as mushrooms, lentils (cook on the stove top) or pork shoulder. For sore mouth, consider letting your meal cool a little before eating. For difficulty swallowing and difficulty chewing, use a small pasta like risoni or stelline and break the meat up into very small pieces. As for dry mouth & throat, ensure there is lots of pasta sauce to hydrate the mouth and throat. You could also turn this into a soup by adding extra stock or blending smooth.

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
200g can cherry tomatoes
1 tablespoon balsamic vinegar
1 small sprig rosemary
1 small sprig thyme
Pasta (any type you have), fresh or dried
Handful of baby spinach
2 tablespoons sour cream

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.
Cook the pasta according to the packet instructions. While the pasta is cooking, add the add the spinach to the lamb and a couple of dollops of sour cream. When the pasta is done, add it to the lamb and stir to coat or serve on a plate with the lamb on top.