Indulge the whole family with a rich and hearty slow cooked lamb shank ragu braised slowly in Roodeberg wine. The full flavour of the lamb shank is intensified by the wine and the braise will leave it tender enough to shred into a nourishing, winter warming pasta sauce.
Served on pappardelle pasta and garnished with fresh basil and pecorino shavings
INGREDIENTS
1 kg lamb shanks or boneless lamb shoulder or leg cut into large cubes
60 ml seasoned flour
olive oil
125 g streaky bacon, diced
1 onion, chopped
1 stalk of celery, diced
1 large carrot, diced
125 ml Roodeberg Red wine
15 ml beef stock concentrate
Rosemary
3 garlic cloves
1 can chopped tomatoes
2 bay leaves
To serve: Pappardelle (cooked when ready to serve and tossed in olive oil) and fresh basil leaves
METHOD
Dust lamb shanks with seasoned flour. Heat oil in a large oven proof dish and brown the meat on all sides. Set lamb aside. In the same dish, sauté the bacon first, then add the onion, celery and carrot and simmer until glossy.
Add Roodeberg red wine, stock concentrate, chopped tomatoes, rosemary, garlic and bay leaves.
Simmer for 2 minutes. Add lamb back into the pot. Spoon the mixture over the lamb shanks. Cover and roast at 160°C for ± 3 hours.
Use 2 forks to pull the meat away from the bone and combine well with the mixture in the pot. Remove bones.
Simmer on the stove for a few minutes and season to taste.
Serve on pappardelle and finish off with fresh basil leaves and pecorino shavings.
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