Name: Lamb shank ragu
Prep time: 25 min
Cook time: 200 min
Total time: 225 min
Yield: 6
Ingredients: 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

Ingredients

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

Method

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.

Women's Weekly Food