Staying home this fathers day? Well we have just the thing, why not cook dad a delectable, hearty ragu recipe with a twist using full flavoured lamb shank slow cooked in Roodeberg red wine?
Roodeberg’s slow cooked lamb shank ragu recipe:
Opulent and meaty, this recipe is Roodeberg’s take on the traditional Italian slow cooked meat sauce enjoyed with pasta.
Ingredients
- 1 kg lamb shanks or boneless lamb shoulder or leg cut into large cubes.
- 60 ml seasoned flour
- olive oil125 g streaky bacon, diced
- 1 onion, chopped
- 1 stalk of celery, diced
- 1 large carrot, diced
- 125 ml Roodeberg Red wine
- 15 ml beef stock concentrate
- Rosemary
- 3 garlic cloves
- 1 can chopped tomatoes
- 2 bay leaves
Method
Dust lamb shanks with seasoned flour. Heat oil in a large oven proof dish and brown the meat on all sides. Set lamb aside. In the same dish, sauté the bacon first, then add the onion, celery and carrot and simmer until glossy.
Add Roodeberg red wine, stock concentrate, chopped tomatoes, rosemary, garlic and bay leaves. Simmer for 2 minutes. Add lamb back into the pot. Spoon the mixture over the lamb shanks. Cover and roast at 160°C for ± 3 hours.
Use 2 forks to pull the meat away from the bone and combine well with the mixture in the pot. Remove bones. Simmer on the stove for a few minutes and season to taste.
#HelloRecommends that you served on pappardelle pasta and garnished with fresh basil and pecorino shavings.
