Lamb Shank Ragu with Parppadelle
Hannah Kate
Rated 5.0 stars by 1 users
Category
Pasta
Author
Hannah Kate
Servings
4
Prep Time
15 minutes
Cook Time
3-4 hours
The perfect Winter Warmer recipe! Simple ingredients, minimal effort but seriously comforting!
Ingredients
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4-5 lamb shanks
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2 tbsp of extra virgin olive oil
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1 brown onion, diced
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4 cloves of garlic, minced
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1 stalk of celery, finely diced
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1 carrot, finely diced
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1 sprig of rosemary
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2 bay leaves
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2 400g cans of mutti finely chopped tomatoes
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1 400g can mutti cherry tomatoes
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2 tbsp tomato paste
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2 cups of san elk beef stock
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½ cup red wine
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salt & pepper, to taste
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1 500g packet of parppadelle
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parsley, for garnish
Directions
Pre-heat oven to 170 degrees celsius
Heat olive oil in a large cast iron pot and season the lamb shanks with a generous amount of salt & pepper
Brown lamb shanks in the pot, a few minutes each side
Remove lamb shanks from the pot and set aside
Add a little more olive oil in the pot if needed and add the finely diced onion, celery & carrot in the pot and then add in the red wine.
Cook for around 5 minutes until the wine slightly reduces and then addd the garlic into the pot along with the tomato paste, rosemary, bay leaves & lamb shanks
Add in the tinned tomatoes, stock, salt & pepper
Pop the lid on the pot and place in the oven for 3-4 hours.
Once the lamb is almost ready to be taken out of the oven, bring a large pot of salted water to a boil and cook your parppadelle as per packet instructions.
Remove your lamb from the oven and strain your pasta and reserve 1 cup of the pasta water, adding a little into the lamb ragu.
Plate up with your lamb shanks either whole or you can remove the meat off the bone and serve this way. Garnish with parsley and extra salt & pepper.
