Lamb ragu with fettuccine

Slow cooked lamb in a rich tomato and herb sauce, served on a bed of fettuccine smothered in grated pecorino cheese.
recipes, lamb, pasta
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Recipe from: 21 January 2015
Preparation time: 15 min
Cooking time: 3h


  • 15
    olive oil
  • 2
    lamb shanks approx 800 – 900 gr
  • 1
    brown onion, finely chopped
  • 2
    carrots, peeled and cut into rings
  • 1
    stalks of celery, finely chopped
  • 2
    garlic cloves, finely chopped
  • 2
    birds eye chillies, finely chopped
  • 1
    glass of red wine
  • 2
    cans peeled and chopped tomatoes
  • 80
    tomato puree
  • 4
    balsamic vinegar
  • 3
    bay leaves
  • fresh rosemary, thyme and parsley – about a handful, finely chopped
  • salt and black pepper
  • 1
    good quality beef stock to top up with during cooking
  • 2
    portions cooked fettuccine
  • grated pecorino cheese to serve
Servings: Change Serving


Preheat oven to 160°C.

First off, in a large casserole dish, heat the olive oil and brown the meats on all sides. Transfer to a plate.
Add the onion, carrots, celery, garlic and chillies to the pot and saute for 5 minutes. Add extra oil if you need.
Add the wine, tomato cans, tomato puree and balsamic vinegar. Allow to simmer for 5 minutes.

Arrange the shanks inside the casserole dish, add the bay leaves, herbs and seasoning.
Cover and bake for 2.5 – 3 hours in the preheated oven. Have the stock on hand if the sauce thickens too quick.

After roasting time is done, the meat should fall off the bone. Shred the meat, smother in sauce and serve on cooked fettuccine with grated pecorino cheese. Serves two with leftovers.

Recipe reprinted with permission of Anina's Recipes. To see more recipes, please click here.

Read more on: pasta  |  lamb  |  recipes


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