Boneless Lamb Shank Rosé Ragu
This Boneless Lamb Shank Rosé Ragu is rich, slow cooked and deeply savoury, with fall-apart lamb shank meat simmered in rosé wine, tomato and herbs until silky and glossy. Tossed through wide ribbons of pappardelle and finished with parmesan and olive oil, it’s a comforting pasta that feels restaurant-quality but is surprisingly simple to make at home.
Ingredients
- 700 g lamb shank meat aka boneless lamb shank
- 1 brown onion very finely chopped
- 1 carrot very finely chopped
- 1 celery stalk very finely chopped
- 6 cloves garlic minced
- 2 tablespoon tomato paste
- 1 red chilli finely minced
- 2 rosemary stems or 1 tablespoon dried rosemary
- 2 bay leaf
- 5 thyme sprigs or 1 teaspoon dried thyme
- 5 oregano springs or 1 teaspoon dried oregano
- 500 ml chicken stock
- 500 ml rose wine
- 560 g passata
- ¼ cup grated parmesan
- 3 tablespoon olive oil extra virgin
- kosher salt or fine sea salt
- 500 g pasta parpadelle
Instructions
- Preheat oven to 160C fan (do 170C- 180C if your oven typically runs cooler).
- Season lamb shank meat all over with a light layer of salt then, in a large cast iron pot with a lid (or any oven save pot, I used a cast iron braising dish), add the olive oil and bring to medium/high heat. Sear the lamb on all sides until well browned, this will take at least 5 - 8 minutes. Turn the heat down to medium and leave the lamb aside.
- Add another 2 tablespoon of oil to the pot and then add the finely chopped carrot, onion and celery with a decent pinch of salt. Sauté for 5 - 7 minutes until softened and beginning to caramelised/lightly brown then add the garlic, tomato paste and chilli along with all the herbs and sauté for a further minute.
- Pour in the stock, rose and passata, stir to combine then add the lamb shanks back in. Place the lid on the pot and transfer to the oven.
- Depending on how hot your oven is the time may vary (unfortunately all ovens run a little differently) - however what we're looking for is pull apart super tender meat and a thicker sauce that isnt too watery. So once the meat is easily falling apart, you'll then just want to ensure the sauce is reduced enough. For me, mine was in the oven for a total of 3.5 hours with the lid off so the sauce could reduce for the last hour.
- Once the meat is pull apart tender, transfer all shank meat to a seperate bowl, pull apart with a fork then mix it back into the sauce. This is your lamb ragu.
- Bring a large pot to a boil with heavily salted water and boil the parpadelle until super al dente (about 70% cooked). Reserve 1 cup of pasta water.
- Toss the pasta straight from the pot into the lamb ragu with ½ a cup of pasta water and a tablespoon or two of parmesan and gently toss until everything is well combined and glossy.
- Transfer to serving bowls, top with more parmesan, a drizzle of olive oil and oregano and enjoy!
Nutrition
Calories: 402kcalCarbohydrates: 60gProtein: 20gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 29mgSodium: 238mgPotassium: 734mgFiber: 4gSugar: 8gVitamin A: 1993IUVitamin C: 20mgCalcium: 78mgIron: 3mg
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