Easy Lamb Shank & Red Wine Ragu
An easy cook-in-the-pot ragu packed with veg while being quite rich and deliciously sticky without too much tomato. It’s all about the lamb and veg. You can serve this with any pasta or even polenta. If you have leftovers, add some cooked vegetables and a little stock, and you have a hearty soup.
Serves 6
40ml olive oil
2 lamb shanks
3 carrots, trimmed, peeled diced
4 sticks of celery, diced
1 large onion, peeled, diced
4 cloves garlic, peeled
Salt
Pepper
250ml red wine
1-litre chicken stock
2 bays leaves
1 sprig rosemary
1 tin crushed tomatoes
1 tin cherry tomatoes
Parmesan to serve
Chopped parsley to serve
Lemon zest to serve
Place the olive oil in a large heavy-based pot or saucepan over medium heat. Add the shanks and brown on all sides. Remove and set aside.
Add the carrots, season, cook for a few minutes stirring frequently. Add the celery, cook for a few minutes stirring frequently. Add the onions, cook for a few minutes stirring frequently. Deglaze the pan with the red wine. Cook until the wine has mostly evaporated. Add the stock, bay leaves, rosemary and tomatoes. Reduce heat, cover and simmer for 3 hours, stirring occasionally. When the meat begins to fall from the bones, remove the shanks and set aside to cool. Remove and discard the skin. Pull the meat apart into morsels using fingers or forks. Return to the pot, and check for seasoning.
Serve with polenta or pappardelle and a glass of Passing Clouds The Angel Cabernet Sauvignon.
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Easy Lamb Shank and Red Wine Ragu
Ingredients
- 40ml olive oil
- 2 lamb shanks
- 3 carrots, trimmed, peeled diced
- 4 sticks of celery, diced
- 1 large onion, peeled, diced
- 4 cloves garlic, peeled
- Salt
- Pepper
- 250ml red wine
- 1l chicken stock
- 2 bays leaves
- 1 sprig rosemary
- 1 tin crushed tomatoes
- 1 tin cherry tomatoes
- Parmesan to serve
- Chopped parsley to serve
- Lemon zest to serve
Method
- Place the olive oil in a large heavy-based pot or saucepan over medium heat.
- Add the shanks and brown on all sides. Remove and set aside.
- Add the carrots, season, cook for a few minutes stirring frequently. Add the celery, cook for a few minutes stirring frequently. Add the onions, cook for a few minutes stirring frequently.
- Deglaze the pan with the red wine. Cook until the wine has mostly evaporated.
- Add the stock, bay leaves, rosemary and tomatoes. Reduce heat, cover and simmer for 3 hours, stirring occasionally.
- When the meat begins to fall away from the bones, remove the shanks and set them aside to cool. Remove and discard the skin. Pull the meat apart into morsels using fingers or forks.
- Return to the pot, and check for seasoning.
- Serve with polenta or pappardelle and a glass of Passing Clouds The Angel Cabernet Sauvignon.
