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Stracci with braised lamb ragu and chilli gremolata
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Prep Time:
10 minutes
10 minutes
Cook Time:
90 minutes
90 minutes
Total Time:
100 minutes
100 minutes
Effortlessly tender pressure cooker lamb ragu with zesty chili gremolata by Curtis Stone.
Ingredients:
- 18.20 gm olive oil
- 550g lamb shank, excess fat removed
- 1/2 medium brown onion, sliced
- 3 cloves garlic, smashed
- 1 small long red chilli, finely chopped
- 400g can brand Italian diced tomatoes
- 170g from 250g packet brand lasagna sheets, broken into 4cm pieces
- 20g Shredded Parmesan cheese
- 30.00 ml chopped fresh flat leaf parsley
- Zest of half a lemon
Instructions:
- Season the lamb shank generously with salt and pepper. Heat 2 teaspoons of oil in a large pressure cooker over high heat. Sear the lamb for about 8 minutes, turning occasionally, until all sides are nicely browned. Remove the lamb from the cooker and discard the fat.
- Lower the heat to medium. Add the 2 teaspoons of oil left, along with the onion, garlic, and half of the chili to the pressure cooker. Cook and stir frequently for about 8 minutes until the onion is tender and caramelized. Stir in the tomatoes and 1 cup of water, then return the lamb to the pot. Seal the pressure cooker, bring it up to high pressure over medium-high heat, then reduce the heat to low and cook the lamb for about 1 hour. Turn off the heat and allow the pressure to release naturally for a bit. Follow the manufacturer’s instructions to release the remaining pressure. Take out the lamb from the cooker and let it cool. Shred the meat into chunks, removing and discarding the bone, fat, and sinew.
- Once the sauce reaches a boil, let it simmer for 5 minutes until reduced by one-third. Add the lamb meat back to the sauce, and then season to taste with salt and pepper.
- Prepare the gremolata by combining parsley, lemon zest, and the leftover chili in a small bowl. Set it aside for later use.
- Bring a large pot of salted water to a vigorous boil. Add the pasta, stirring right away to avoid sticking. Cook for around 8 minutes until al dente, stirring occasionally. Drain the pasta and toss it with the sauce for about 1 minute to coat evenly. Remove from heat.
- Dish out the pasta evenly into four bowls. Top with gremolata and cheese before serving.