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Slow cooked lamb shank ragout recipe

Date Published:

10/09/2009

Take your time over this slow-cook lamb dish - you're worth it

Serves 4

Prep time 15 minutes, cooking time 2 hours

Ingredients

• 1.5kg of lamb shanks
• Salt and freshly ground black pepper
• 100ml vegetable oil
• 125g white Spanish onions
• 150g carrot scrubbed and diced
• 2 cloves garlic peeled and chopped
• 1 bay leaf
• 100ml cooking red wine
• 60g tomato paste
• 500g freshly chopped tomatoes
• 500ml water
• Few sprigs of rosemary chopped
• Few sprigs of thyme chopped
• Handful of fresh oregano chopped
• 15g celery diced

Method: How to make lamb shank ragout

1. Season the lamb shanks with salt and ground black pepper. Using some of the oil seal the meat on all sides using a griddle or hot frying pan .

2. In a large saucepan, sauté the onion, carrot, celery, garlic and bay leaf with the rest of the oil until golden brown.

3. Add red wine to the sautéd vegetables and cook for a further 5 minutes or until the liquid evaporates.

4. Add in the tomato paste cook for 5 minutes. Then add the freshly chopped tomatoes, 500ml of water and herbs and cook for a further 10 minutes to make the ragout.

5. Arrange the shanks in a deep oven tray then pour the tomato ragout on top of the shanks.

6. Cover the tray with foil and cook in a pre-heated oven at 200°C. Check and stir regularly adding water if necessary. Braise for 2 hours.