Lamb Shank And Tomato Ragu

Total Time: 5 hrs 15 mins Preparation Time: 15 mins Cook Time: 5 hrs

Ingredients

• Servings: 6
• 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
• 2 tablespoons grated carrots
• 1 leek, finely sliced
• 1 tablespoon finely chopped celery
• 1 kg ripe tomato (or equivalent canned tomatoes)
• 500 g pasta, of your choice

Recipe

• 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 .
• 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.