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RECIPE: Lamb shank ragu pasta

RECIPE: Lamb shank ragu pasta

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July 4, 2016

RECIPE: Lamb shank ragu pasta Winter Inspired Recipe - Lamb Shank Ragu Pasta

Ingredients:
All ingredients underlined are available at www.prontofinefoods.com.au
 
Instructions
  1. Heat oil in a large flameproof casserole dish on high. Dust lamb shanks in flour, shaking off excess. Brown lamb shanks well, turning on all sides, 10-12 minutes. Transfer to a plate.
  2. Add carrots, celery, onion and garlic to the same casserole dish. Sauté 4-5 minutes, until lightly browned.
  3. Add wine and balsamic vinegar. Simmer, uncovered for 20 minutes - stirring occasionally, until reduced
  4. Add lamb shanks, tomatoes, stock, water and rosemary all in the same casserole dish. Season to taste and bring to boil. Reduce heat to low. Simmer, partially covered for 2.5 hours or until the lamb shanks is very tender, stirring occasionally.
  5. Remove lamb shanks from the casserole dish and shred meat, discarding bones. Set aside.
  6. Return to sauce from the casserole dish and bring it to boil. Cook for 8-10 minutes, stirring occasionally until reduced and thickened.
  7. Add shredded lamb to the casserole dish with the sauce and add basil. Keep warm over low heat.
  8. Cook pasta in a large saucepan of boiling salted water, following packet instructions. Drain and return to pot.
  9. Add lamb shank ragu sauce from flameproof casserole dish into the pot of pasta, tossing it gently together to combine all flavours.
To Serve
  1. Transfer from the pot a serve of lamb shank ragu pasta in a serving plate. Finish it off with a sprinkle of shaved parmesan and extra basil on top. Serve it immediately. Bon appetit.