Lamb Shank And Tomato Ragu Recipe

Name: Lamb Shank And Tomato Ragu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lamb shanks (Ask your butcher to cut shank through the bone so it can be folded over and tied up.); 4 sprigs fresh parsley; 4 sprigs fresh rosemary; 8 small garlic cloves, peeled; 2 tablespoons extra virgin olive oil; 250 ml red wine; 2 tablespoons grated carrots; 1 leek, finely sliced; 1 tablespoon finely chopped celery; 1 kg ripe tomatoes (or equivalent canned tomatoes); 500 g pasta, of your choice

Servings: persons

4 lamb shanks (Ask your butcher to cut shank through the bone so it can be folded over and tied up.)
4 sprigs fresh parsley
4 sprigs fresh rosemary
8 small garlic cloves, peeled
2 tablespoons extra virgin olive oil
250 ml red wine
2 tablespoons grated carrots
1 leek, finely sliced
1 tablespoon finely chopped celery
1 kg ripe tomatoes (or equivalent canned tomatoes)
500 g pasta, of your choice

1
Fold each lamb shank in half and tie up with food safe twine.
2
Insert a sprig of parsley and rosemary, and a couple of cloves of garlic into each crack.
3
Brown in olive oil on both sides.
4
Reduce heat, remove shanks and deglaze pan with splash of red wine.
5
Add carrot, celery and leek and simmer gently for 5 minutes.
6
Cut flesh from tomatoes, slice and put in with other vegetables. Strain the remaining tomato centres through sieve into pan.
7
Put shanks into the sauce, cover tightly and simmer gently for about 5 hours.
8
Cook pasta in lots of boiling water.
9
Remove meat from shank bones, discard herbs and string.
10
Put lamb meat on pasta and smother with rich tomato sauce.
11
Leftover potential: Keeps two or three days in the refrigerator.

1060

kcal

Calories

Fat

144

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 4 lamb shanks (Ask your butcher to cut shank through the bone so it can be folded over and tied up.), 4 sprigs fresh parsley, 4 sprigs fresh rosemary, 8 small garlic cloves, peeled, and more.

Yes, Lamb Shank And Tomato 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.

That's it — enjoy your meal!

Lamb Shank And Tomato Ragu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions