Lamb Shank Ragú with Pasta
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: 2-3
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
- Pasta (any type you have), fresh or dried
- Handful of baby spinach
- 2 tablespoons sour cream
- 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.
- Cook the pasta according to the packet instructions. While the pasta is cooking, add the add the spinach to the lamb and a couple of dollops of sour cream. When the pasta is done, add it to the lamb and stir to coat or serve on a plate with the lamb on top.
For dry mouth or throat: Add extra sour cream on top.
For difficulty swallowing: Ensure all ingredients are finely diced. Consider substituting the larger pastas for risoni.
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: 2-3
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
- Pasta (any type you have), fresh or dried
- Handful of baby spinach
- 2 tablespoons sour cream
For dry mouth or throat: Add extra sour cream on top.
For difficulty swallowing: Ensure all ingredients are finely diced. Consider substituting the larger pastas for risoni.
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.
- Cook the pasta according to the packet instructions. While the pasta is cooking, add the add the spinach to the lamb and a couple of dollops of sour cream. When the pasta is done, add it to the lamb and stir to coat or serve on a plate with the lamb on top.
Breakfasts
Vege & Vegan
Mains
Soups
Desserts
High
Protein
Snacks & Treats
Drinks & Smoothies
Serves: 2-3
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
- Pasta (any type you have), fresh or dried
- Handful of baby spinach
- 2 tablespoons sour cream
- 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.
- Cook the pasta according to the packet instructions. While the pasta is cooking, add the add the spinach to the lamb and a couple of dollops of sour cream. When the pasta is done, add it to the lamb and stir to coat or serve on a plate with the lamb on top.
For dry mouth or throat: Add extra sour cream on top.
For difficulty swallowing: Ensure all ingredients are finely diced. Consider substituting the larger pastas for risoni.
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
High Protein
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.
