Lamb Shank Ragú

This recipe can be enjoyed on its own, served on top of mashed potato or pasta. It also serves as the base of our Lamb Ragú Pies and is similar to our Lamb & Barley Soup and Lamb Stew. 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: 3-4

Prep & cook time: 2 hours & 30 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
  • 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.
  • Add the spices to the pan and cook until the meat is browned. This releases the flavour from the spices.
  • Add the remaining ingredients except the rice. You may need to add some water to ensure there is enough liquid to last the cooking process. Bring to a simmer and cover with a lid.
  • 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.
  • Serve on top of rice or pasta, make into a pie or add to a soup.
  • For metallic taste: Substitute mushrooms for the lamb and cook on the stove top. You could also use pork shoulder.

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Serves: 3-4

Prep & cook time: 2 hours & 30 minutes

1

Ingredients:

  • 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

For metallic taste: Substitute mushrooms for the lamb and cook on the stove top. You could also use pork shoulder.

  • 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.
  • Serve on top of rice or pasta, make into a pie or add to a soup.

Breakfasts

Vege & Vegan

Mains

Soups

Desserts

Smaller Portions

Snacks & Treats

Drinks & Smoothies

Serves: 3-4
Prep & cook time: 2 hours & 30 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
  • 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.
  • Serve on top of rice or pasta, make into a pie or add to a soup.

For metallic taste: Substitute mushrooms for the lamb and cook on the stove top. You could also use pork shoulder.

Breakfasts

Vege & Vegan

Mains

Desserts

Soups

Smaller Portions

Snacks & Treats

Drinks & Smoothies