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Lamb and mushroom ragu
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Prep Time:
20 minutes
Cook Time:
200 minutes
Total Time:
220 minutes
Indulge in savory lamb and mushroom ragu garnished with parmesan.
Ingredients:
  • 18.20 gm olive oil
  • 2 Lamb Shanks
  • 200g button or cup mushrooms, thinly sliced
  • 1 brown onion, finely chopped
  • 1 carrot, peeled, finely chopped
  • 2 celery sticks, finely chopped
  • 2 garlic cloves, crushed
  • 185ml red wine
  • 700g btl tomato passata
  • 250ml beef stock
  • 2 bay leaves
  • 4 thyme sprigs
  • 1 rosemary sprig
  • 375g pkt fresh lasagne sheets, cut into 3cm-wide ribbons
  • 20.00 ml rosemary, coarsely chopped
  • 20.00 ml flat-leaf parsley, coarsely chopped
  • 2 tsp orange zest
Instructions:
  • In a large saucepan over medium-high heat, heat oil. Brown the lamb all over by cooking for 5-7 minutes, turning occasionally. Transfer the lamb to a heatproof bowl. In the same pan, cook the mushrooms for 5 minutes until tender, then add them to the bowl with the lamb.
  • In a pan, sauté onion, carrot, celery, and garlic until onion softens. Reintroduce lamb and mushroom to the pan. Pour in the wine and bring to a boil. Stir in passata, stock, bay leaves, thyme, and rosemary. Bring to a boil, then reduce heat and simmer covered for 3 hours until lamb is tender. Transfer lamb to a bowl, shred using forks, discard bones, and return meat to the sauce. Season to taste.
  • Cook the pasta in a large pot of boiling water according to the package instructions until it is al dente, then drain thoroughly.
  • Place the pasta and ragu in serving bowls, then mix them together. In a separate bowl, combine the chopped rosemary, parsley, and orange zest. Sprinkle the herb mixture over the pasta.

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