Lamb Shank And Roasted Red Capsicum (Bell Pepper) Ragu Recipe

Name: Lamb Shank And Roasted Red Capsicum (Bell Pepper) Ragu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: olive oil; 4 lamb shanks; 1 onion, finely chopped; 2 stalks celery, finely chopped; 2 garlic cloves, crushed; 500 ml dry white wine; 2 cups veal stock or 2 cups beef stock; 1 (400 g) can chopped Italian tomatoes; 3 sprigs flat leaf parsley; 4 red capsicums, roasted until skin blackens, peeled, seeded, thinly sliced; 1/4 cup finely sliced flat leaf parsley

Servings: persons

olive oil
4 lamb shanks
1 onion, finely chopped
2 stalks celery, finely chopped
2 garlic cloves, crushed
500 ml dry white wine
2 cups veal stock or 2 cups beef stock
1 (400 g) can chopped Italian tomatoes
3 sprigs flat leaf parsley
4 red capsicums, roasted until skin blackens, peeled, seeded, thinly sliced
1/4 cup finely sliced flat leaf parsley

1
Heat 2 tablespoons olive oil in a heavy based casserole and brown shanks over a medium heat, then remove from heat and set aside.
2
Add one more tablespoon olive oil to the same pan and add onion, celery and garlic and stir over medium heat for 5 minutes. Add the wine and bring to the boil, scraping up any pieces stuck to the bottom of the pan.
3
Return the lamb shanks to the casserole and simmer covered for 20 minutes over a low heat. Add the remaining ingredients except the chopped parsley and simmer a further 10 minutes.
4
Transfer to a 180c oven and cook, covered, for 2 hours or until meat is almost falling from the bone.
5
Remove lamb and parsley-discard parsley, cool lamb slightly then shred meat with fingers, discarding bones and fat.
6
Simmer sauce until reduced by one third, then return lamb to pan and heat through (about 5 minutes).
7
Season to taste with freshly ground black pepper, stir the sliced parsley through and serve over a pasta such as papperdelle (a wide, flat one) with parmesan or pecorino cheese.

405

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: olive oil, 4 lamb shanks, 1 onion, finely chopped, 2 stalks celery, finely chopped, and more.

Yes, Lamb Shank And Roasted Red Capsicum (Bell Pepper) Ragu falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb Shank And Roasted Red Capsicum (Bell Pepper) Ragu

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