Lamb Rag Ragu

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Lamb Rag Ragu

Yield 4-6

Author Lucy Tweed

Cook time

1 H & 30 M

Total time

1 H & 30 M

Make the ragu on the weekend, add the rags midweek

Ingredients

• 4 lamb shanks
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 2 cloves of garlic, minced
• Handful of rosemary sprigs
• Handful of fresh oregano leaves
• 1 cup white wine
• 700g bottle of passata
• 500ml water
• Salt and pepper to taste
• 2 handfuls of baby spinach
• 200g fresh lasagna sheets
• 1 small garlic clove, minced
• Zest of a lemon
• Fresh parsley and dill fto serve
• 1/4 cup crumbled feta
• Extra-virgin olive oil

Instructions

1. Preheat the oven to 170°C (340°F) fan forced.
2. Season the lamb shanks with salt and pepper. In a large, ovenproof, and stovetop-safe pan with a tight-fitting lid, heat the vegetable oil over medium-high heat. Brown the lamb shanks on all sides until they are extremely golden and caramelized. Remove the shanks from the pan and set them aside.
3. In the same pan (unwashed), add chopped onions and peeled, chopped carrots. Sauté until softened and beginning to turn golden, about 5 minutes. Stir in the minced garlic and sauté for another minute until fragrant.
4. Add the rosemary sprigs and fresh oregano to the pan, then deglaze it with the white wine. Let it reduce slightly for about 5 minutes.
5. Return the browned lamb shanks to the pan and pour over the bottle of passata. Rinse the passata bottle with about 350ml of water and add that as well. Cover the pan with the lid.
6. Place the pan in the preheated oven and cook for 1.5 to 2 hours, or until the lamb is fork-tender.
7. Once the lamb is cool enough to handle, shred the meat and discard the bones. Place the shredded meat back into the sauce.
8. Add a couple of handfuls of baby spinach and the roughly chopped fresh lasagna sheets (about 200g) to the pan. Toss everything well.
9. Pour in remaingb water and stir again. Place the lid back on the pan and return it to the oven for another 30 minutes, or until the lasagna sheets are tender.
10. Remove the pan from the oven. Sprinkle the ragu with garlic, lemon zest, fresh parsley, dill, and crumbled feta. Drizzle with extra-virgin olive oil and season generously with crushed pepper.

Notes

Tip: You can prepare the lamb shank ragu up to the point before adding the pasta sheets over the weekend for a quick weeknight meal. Just reheat and add the pasta sheets when ready to serve.

Nutrition Facts

Calories

598

Fat

17 g

Sat. Fat

5 g

Carbs

52 g

Fiber

5 g

Net carbs

47 g

Sugar

12 g

Protein

50 g

Sodium

407 mg

Cholesterol

172 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.