signup

Lamb Shanks with Ragu

A gorgeous slow-cooked lamb shank ragu recipe teams well with pasta.
  • By Breville
  • 3949 Views
  • 0 Comments
http://www.foodthinkers.com.au/images/easyblog_shared/Recipes/Lamb_Shanks_with_Ragu_768x503_JPG-Low-Res.jpg
Ready Time
4 hrs 25 mins
Preparation
15 mins
Cooking
4 hrs 10 mins
Serves   4-6
ready_time
4 hrs 25 mins
Ready Time
15 mins
Preparation
4 hrs 10 mins
Cooking
  4-6
Serves
server

Scott-headshot.jpg 
Scott Gooding

www.scottygooding.com.au

Scott is an advocate for health and fitness and promotes the path towards optimal health.  An exercise specialist of 10years and a background in exercise science, Scott has operated a successful PT and Bootcamp business in Sydney since 2005.
Scott has published 5 books under the Clean Living Series with a 6th due out in late 2015. Scott is an ambassador for Nature's Way Superfoods and Santa Monica Tourism - he is also the cook on channel 10's Off-Road Adventure Show.  He continues to share his message about health and fitness through radio, presenting and magazines" 
 

 

 

Ingredients

  • 2 tbs tallow/ghee
  • 4-6 lamb shanks
  • 4 small brown onions - peeled
  • 700g bottle tomato passata
  • 1 small jar anchovies
  • 200g chopped pancetta
  • 1 bunch parsley - stalks finely chopped
  • 1 bunch oregano - roughly chopped
  • 2 tsp rosemary
  • 2 tsp chilli flakes
  • 1 large sweet potato - cut into large chunks

Method

  1. Turn the Function dial to Slow Cook setting
  2. Turn the Time dial to 4 hours
  3. Turn the Temperature Dial to HIGH
  4. Press the Start button
  5. Heat tallow or ghee in an oven proof casserole dish over a medium/high heat on the stove top for 1 minutes. Add lamb shanks cook for 3-5 minutes each side or until browned on both sides.
  6. Add the onion and cook for 3 minutes or until they start to brown.
  7. Pour in the passata and gently scrape the bottom of the pan with a wooden spoon to remove any sediment that has cooked onto the bottom of dish.
  8. Add the anchovies, pancetta, parsley, oregano, rosemary, chilli rosemary, sweet potato and 1 cup water, cover with foil and cook in the preheated oven for 4 hours or until the meat is very tender and coming away from the bone.
  9. Sprinkle with chopped parsley and serve.

Comments

Comments

  • No comments made yet. Be the first to submit a comment

Leave your comment

Guest Friday, 18 October 2019