Consuming Passions - Worldwide Events Managers

Lamb Shank and Tomato Ragu

Serves: 6

Notes

A little meat goes along way in this rich pasta sauce. Ask your butcher to cut shank through the bone so it can be folded over and tied up.

Ingredients

• 4 lamb shanks
• 4 sprigs parsley
• 4 sprigs rosemary
• 8 small cloves garlic, peeled
• 2 Tbsp extra virgin olive oil
• 250ml red wine
• 2 Tbsp grated carrot
• 1 leek, finely sliced
• 1 Tbsp finely chopped celery
• 1 kg ripe tomatoes (or equivalent canned tomatoes)
• 500g pasta of your choice

Method

Fold over each lamb shank and tie up with butcher’s or other food safe string. Insert a sprig of parsley and rosemary, and a couple of cloves of garlic into each crack. Brown in olive oil on both sides. Reduce heat, remove shanks and deglaze pan with splash of red wine. Add carrot, celery and leek and simmer gently for 5 minutes. Cut flesh from tomatoes, slice and put in with other vegetables. Strain the remaining tomato centres through sieve into pan. Put shanks into the sauce, cover tightly and simmer gently for about 5 hours. Cook pasta in lots of boiling water. Remove meat from shank bones, discard herbs and string. Put lamb meat on pasta and smother with rich tomato sauce.