Lamb Shank And Roasted Red Capsicum (bell Pepper) Ragu

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• olive oil
• 4 lamb shanks
• 1 onion, finely chopped
• 2 stalks celery, finely chopped
• 2 garlic cloves, crushed
• 500 ml dry white
• 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

Recipe

• 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 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.