Braised Lamb Shank Ragu
Wait for it...shanks for tuning in!
You will love this recipe. It is set and forget which is the perfect solution for a busy household. It does its thing all day while you get on with your life. We did again use the Greenpan Power Pan but you can certainly use a slow cooker and get the same results.
Then all you have to think about is what delicious carb you will serve it with? This easily fed 6 adults. (With the addition of fettuccine pasta.)
Carb loading ideas:
Cheesy Saged Polenta (my personal favourite for this sort of dish)
Quick and Easy Cauliflower Puree
Pumpkin Gnocchi with Sage Brown Butter (without the brown butter bit.)
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Need
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 4 Lamb shanks
- 2 red onion peeled and sliced
- 1 Fresh Fennel trimmed, cored and diced
- 4 cloves garlic
- 2 Tins diced tomatoes
- 100 Grams red wine
- 500 Milliliters liquid beef stock
- 1 Teaspoon fennel seeds
- 4 sprigs of rosemary, foliage only
- 2 bay leaf fresh or dried
- pink salt flakes and pepper to taste BUY
- 1 Batch Gremolata to finish Recipe
Do
- 1
Heat EVOO in a pan over high heat. Add lamb shanks, browning each side. Set aside.
- 2
Fry onion, fennel and garlic until browning. Transfer to the slow cooker. (If using the Power Pan, this can all be done in the same appliance.)
- 3
To the slow cooker, add tomatoes, red wine, stock, fennel seeds, rosemary, bay leaves and salt and pepper.
- 4
Add lamb shanks. Stir to combine.
- 5
Cook on high for 4 hours. You can either serve with the bone in, or completely lift the bone out of the meat. It should pull out very cleanly.
- 6
Serve with gremolata and pasta/polenta/mash as suggested above.
