Lamb Ragú Pies
This is our standard Ragú recipe but with a different serving suggestion. This recipe is great for loss of weight and lack of energy. If you have metallic taste, you may consider substituting the meat for a vegetable such as mushrooms or pork shoulder.
Alyx
Suitable to eat when you have
these side-effects:
Suitable to eat when you have these side-effects:
Suitable to eat when you have these side-effects:
Serves: 4-5
Prep & cook time: 2 hours & 45 minutes
- 2 teaspoons olive oil
- 2 lamb shanks, fat removed
- 1 carrot, diced
- 1 small onion or 1 shallot, diced
- 1 clove of garlic, crushed
- 1 tablespoon tomato paste
- 1 cup stock, water or red wine
- 1 x 200g can cherry tomatoes
- 1 tablespoon balsamic vinegar
- 1 small sprig rosemary
- 1 small sprig thyme
- Handful of baby spinach
- 1 large potato or small orange sweet potato
- Butter
- Preheat the oven to 180°C.
- In a heavy based casserole pot, add the olive oil and brown the lamb on both sides. Place the browned lamb onto a plate.
- To the same pot, add the onion, carrot, and garlic. Cook until soft - just a couple of minutes should do it. Add the tomato paste and cook until glossy and sticky. Pour the stock or red wine into the pot and scrape all the sticky bits from the bottom of the dish. Add the cherry tomatoes, vinegar, rosemary and thyme. Stir well. Return the lamb shanks to the pot and put the lid on.
- Place into the oven for about 2 hours. To check if the lamb is done, the meat should pull apart easily with a fork and come away from the bone without effort. Remove the rosemary and thyme and shred the lamb in the pot. Add the spinach and stir through - the spinach will wilt quite quickly. Spoon the ragú into small pie dishes or ramekins.
- Cook the potato, mash with butter. Spoon or pipe the mash on top of the ragú. Put a few small cubes of butter on top of each pie and place back into the oven until browned on top.
For sore mouth: Do not brown the potato topping, this may result in crispy pieces. Ensure all ingredients are finely diced.
For dry mouth or throat: Make the mash on top moist by adding more butter and milk.
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Serves: 4-5
Prep & cook time: 2 hours & 45 minutes
1
Ingredients:
- 2 teaspoons olive oil
- 2 lamb shanks, fat removed
- 1 carrot, diced
- 1 small onion or 1 shallot, diced
- 1 clove of garlic, crushed
- 1 tablespoon tomato paste
- 1 cup stock or red wine
- 1 x 200g can cherry tomatoes
- 1 tablespoon balsamic vinegar
- 1 small sprig rosemary
- 1 small sprig thyme
- 1 large potato or small orange sweet potato
- Butter
For sore mouth: Do not brown the potato topping, this may result in crispy pieces. Ensure all ingredients are finely diced.
For dry mouth or throat: Make the mash on top moist by adding more butter and milk.
- Preheat the oven to 180°C.
- In a heavy based casserole pot, add the olive oil and brown the lamb on both sides. Place the browned lamb onto a plate.
- To the same pot, add the onion, carrot, and garlic. Cook until soft - just a couple of minutes should do it. Add the tomato paste and cook until glossy and sticky. Pour the stock or red wine into the pot and scrape all the sticky bits from the bottom of the dish. Add the cherry tomatoes, vinegar, rosemary and thyme. Stir well. Return the lamb shanks to the pot and put the lid on.
- Place into the oven for about 2 hours. To check if the lamb is done, the meat should pull apart easily with a fork and come away from the bone without effort. Remove the rosemary and thyme and shred the lamb in the pot.
- Add the spinach and stir through - the spinach will wilt quite quickly. Spoon the ragú into small pie dishes or ramekins.
- Cook the potato, mash with butter. Spoon or pipe the mash on top of the ragú. Put a few small cubes of butter on top of each pie and place back into the oven until browned on top.
Breakfasts
Vege & Vegan
Mains
Soups
Desserts
Smaller Portions
Snacks & Treats
Drinks & Smoothies
Serves: 4-5
Prep & cook time: 2 hours & 45 minutes
- 2 teaspoons olive oil
- 2 lamb shanks, fat removed
- 1 carrot, diced
- 1 small onion or 1 shallot, diced
- 1 clove of garlic, crushed
- 1 tablespoon tomato paste
- 1 cup stock or red wine
- 1 x 200g can cherry tomatoes
- 1 tablespoon balsamic vinegar
- 1 small sprig rosemary
- 1 small sprig thyme
- Handful of baby spinach
- 1 large potato or small orange sweet potato
- Butter
- Preheat the oven to 180°C.
- In a heavy based casserole pot, add the olive oil and brown the lamb on both sides. Place the browned lamb onto a plate.
- To the same pot, add the onion, carrot, and garlic. Cook until soft - just a couple of minutes should do it. Add the tomato paste and cook until glossy and sticky. Pour the stock or red wine into the pot and scrape all the sticky bits from the bottom of the dish. Add the cherry tomatoes, vinegar, rosemary and thyme. Stir well. Return the lamb shanks to the pot and put the lid on.
- Place into the oven for about 2 hours. To check if the lamb is done, the meat should pull apart easily with a fork and come away from the bone without effort. Remove the rosemary and thyme and shred the lamb in the pot. Add the spinach and stir through - the spinach will wilt quite quickly. Spoon the ragú into small pie dishes or ramekins.
- Cook the potato, mash with butter. Spoon or pipe the mash on top of the ragú. Put a few small cubes of butter on top of each pie and place back into the oven until browned on top.
For sore mouth: Do not brown the potato topping, this may result in crispy pieces. Ensure all ingredients are finely diced.
For dry mouth or throat: Make the mash on top moist by adding more butter and milk.
Breakfasts
Vege & Vegan
Mains
Desserts
Soups
Smaller Portions
Snacks & Treats
Drinks & Smoothies
Kee-moh Snacks
Where possible, we use Australian grown ingredients. We use only the best ingredients and sometimes these are grown overseas. Our commitment is to source from ethical and fair trade producers.
