Lamb Shank And Tomato Ragu Recipes

LAMB SHANK AND TOMATO RAGU

Steps:

• Fold each lamb shank in half and tie up with food safe twine.
• Insert a sprig of parsley and rosemary, and a couple of cloves of garlic into each crack.
• Brown in olive oil on both sides.
• Reduce heat, remove shanks and deglaze pan with splash of red wine.
• Add carrot, celery and leek and simmer gently for 5 minutes.
• Cut flesh from tomatoes, slice and put in with other vegetables. Strain the remaining tomato centres through sieve into pan.
• Put shanks into the sauce, cover tightly and simmer gently for about 5 hours.
• Cook pasta in lots of boiling water.
• Remove meat from shank bones, discard herbs and string.
• Put lamb meat on pasta and smother with rich tomato sauce.
• Leftover potential: Keeps two or three days in the refrigerator.

PASTA WITH BRAISED LAMB SHANK RAGù

Steps:

• Heat oven to 350 degrees. Heat oil in 4-quart ovenproof casserole. Add pancetta, lightly brown and remove. Add lamb shanks, brown on all sides and remove. Lower heat; add onions, garlic and rosemary. Sauté until soft. Add white wine. Scrape pan, return pancetta and lamb to casserole, season with salt and pepper, then cover and bake 90 minutes, turning lamb once.
• Remove lamb from casserole. Cut meat from bones, trimming off fat and gristle. Finely dice meat and add to casserole. Add tomatoes and red pepper. Simmer on top of stove one hour. Check seasoning.
• Boil pasta until al dente, drain, toss with sauce, and serve with pecorino for dusting.