Name: Lamb ragu with fettuccine
Prep time: 15 min
Cook time: 180 min
Total time: 195 min
Yield: 2 servings
Cuisine: Bake
Ingredients: 15 ml fresh chillies 573; 2 lamb shank; 1 onion brown, finely chopped; 2 carrots peeled, sliced into rounds; 1 celery finely chopped; 2 garlic cloves, finely chopped; 2 fresh chillies birds eye, finely chopped; 1 wine dry white; 2 tomatoes tinned (chopped and peeled); 80 g tomato purée; 4 Tbs vinegar balsamic; 3 bay leaves; fresh rosemary thyme and parsley, finely chopped; salt and freshly ground black pepper; 1 cup stock beef; 2 pasta fettuccine, cooked; pecorino cheese grated, to serve

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Ingredients (17)

15 ml	fresh chillies — 573
2	lamb — shank
1	onion — brown, finely chopped
2	carrots — peeled, sliced into rounds
1	celery — finely chopped
2	garlic — cloves, finely chopped
2	fresh chillies — birds eye, finely chopped
1	wine — dry white
2	tomatoes — tinned (chopped and peeled)
80 g	tomato purée
4 Tbs	vinegar — balsamic
3	bay leaves
	fresh rosemary — thyme and parsley, finely chopped
	salt and freshly ground black pepper
1 cup	stock — beef
2	pasta — fettuccine, cooked
	pecorino cheese — grated, to serve

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Method:

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.