Recipe

Lamb Shank And Roasted Red Capsicum (bell Pepper) Ragu Recipe

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Ingredients

Directions

Step #1 Heat 2 tbsps olive oil in a heavy based casserole & brown shanks over a medium heat, then remove this from heat & set aside.
Step #2 Add one more tbsp olive oil to the same pan & add onion, celery & garlic & stir over med-heat/flame for 5 mins.
Step #3 Add the wine & bring to the boil, scraping up any pieces stuck to the bottom of the pan.
Step #4 Return the lamb shanks to the casserole & let simmer covered for 20 mins over a low heat.
Step #5 Add the remaining ingredients except the sliced parsley & let simmer a further 10 mins.
Step #6 Transfer to a 180c oven & cook, covered, for 2 hrs or until meat is almost falling from the bone.
Step #7 Remove lamb & parsley-discard parsley, cool lamb slightly then shred meat with fingers, discarding bones & fat.
Step #8 Simmer sauce until reduced by one third, then return lamb to pan & heat through (about 5 mins).
Step #9 Spice up to taste with freshly ground black pepper, stir the sliced parsley through & serve over a pasta such as papperdelle (a wide, flat one) with parmesan or pecorino cheese.
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