Lamb shank ragu

  • 25 mins preparation
  • 3 hrs 20 mins cooking
  • Serves 6
  • Print


Lamb shank ragu
  • 1/4 cup olive oil
  • 4 large lamb shanks
  • 1/2 cup seasoned plain flour
  • 3 carrots, peeled. finely chopped
  • 2 celery stalks, finely chopped
  • 1 onion, finely chopped
  • 4 clove garlic, crushed
  • 2 cup dry red wine
  • 1/2 cup balsamic vinegar
  • 2 400 g cans diced tomatoes
  • 2 cup beef stock
  • 2 cup water
  • 1 rosemary sprig
  • 2 tablespoon basil, chopped, plus extra leaves for garnish
  • 500 gram pappardelle pasta
  • parmesan cheese, shaved, to serve


Lamb shank ragu
  • 1
    Heat oil in a large flameproof casserole dish on high. Dust lamb in flour, shaking off excess. Brown shanks well, turning on all sides, 10-12 minutes. Transfer to a plate.
  • 2
    Add carrots, celery, onion and garlic to same pan. Saute 4-5 minutes, until lightly browned. Add wine and balsamic vinegar. Simmer, uncovered, 20 minutes, stirring occasionally, until reduced to a thick syrup.
  • 3
    Return shanks to pan with tomatoes, stock, water and rosemary. Season to taste and bring to boil. Reduce heat to low. Simmer, partial covered, 2 1/2 hours. stirring occasionally, until the lamb is very tender.
  • 4
    Remove lamb shanks and shred meat, discarding bones.
  • 5
    Return sauce to boil. Cook 8-10 minutes, stirring occasionally, until reduced and thickened. Return lamb to sauce with basil. Keep warm over low heat.
  • 6
    Cook pasta in a large saucepan of boiling salted water, following packet instructions. Drain and return to pot. Add lamb ragu, tossing gently to combine. Serve with shaved parmesan and extra basil.

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