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Lamb shank ragu

Recipe from: 9/1/2007 12:00:00 AM

Ingredients 28
Servings 6
Time 100


  • 4
    lamb shanks (about 1,8kg)
  • 3
    sprigs rosemary
  • olive oil
  • 2 Tbsp butter
  • 1 Tbsp olive oil
  • 2
    large onions, sliced
  • 2
    large garlic cloves, finely chopped
  • 3
    large carrots, chopped
  • 3
    sticks of celery, chopped
  • 50
    fennel (half a small fennel bulb)
  • 400
    tin crushed tomatoes
  • 1
    cup passata (tomato purèe, not paste)
  • ½ cup red wine (optional)
  • 1 Tbsp each finely chopped fresh
  • oreganum, rosemary, and thyme
  • 5
    sundried tomatoes (optional)
  • good-quality balsamic vinegar
  • sea salt flakes
  • freshly ground black pepper
  • ½ cup finely chopped parsley
  • ½ cup finely chopped mint
  • 3
    giant garlic cloves, finely chopped
  • zest of 3 small lemons
  • fresh tagliatelle, pappardelle or gnocchi
  • unsalted butter
  • lots of freshly grated Parmesan


1. Preheat the oven to 180° C. Place the lamb shanks in a baking dish along with the rosemary sprigs. Drizzle with olive oil and season well. Roast for 1 hour.
2. Remove the shanks from the baking dish, add a cup of boiling water to the dish and scrape off all the bits from the bottom. Pour into a jug and refrigerate; once chilled, spoon the layer of fat off the top.
3. Melt the butter and olive oil in a large ovenproof casserole or saucepan, add the onions and cook over a mediumlow heat for about 10 minutes until the onions are golden and caramelised.
4. Add the garlic, carrots, celery and fennel, then sweat, covered, until softened.
5. Add the shanks and their stock, the tomatoes, passata, red wine, herbs, and sun-dried tomatoes (if using), and simmer, uncovered, over a very low heat for 1½ to 2 hours or until the meat is coming off the bone.
6. Move the shanks to a wooden board and shred the meat off the bone. If you like, apply a handheld blender until the sauce is half blitzed, but not completely smooth. Add the meat back to the sauce, stir through well and season to taste with a few splashes of balsamic vinegar, sea salt flakes and ground black pepper.
7. For the gremolata, mix the ingredients together and tip into a serving bowl.
8. Cook the pasta according to packet instructions, drain and return to the saucepan. While it?s still hot, add some butter and Parmesan, and toss to coat well.
9. Spoon the pasta into warm bowls, top with the ragu and serve immediately with the gremolata for sprinkling.

Read more on: roast  |  slow cook  |  lamb


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