Easy Lamb Shank Ragu with Egg Fettucine

Cook Time 3.5 hours

Servings 4-6

Ingredients

Flour for dusting
Salt and pepper
1 tbs. olive oil
4 small lamb shanks
1 brown onion, chopped
1 medium carrot, diced
6 garlic cloves
1 tsp. whole cumin seeds
410g can of Ardmona whole peeled tomatoes
2 sprigs rosemary
500ml red wine
500ml beef stock
2 tbsp. cranberry jam
½ bunch parsley, chopped
Zest of one lemon
225g fettuccine pasta

Method

Preheat the oven to 160C.

Dust the lamb shanks with flour and a little salt and pepper, and heat the oil in a heavy based casserole dish. Brown the shanks to seal on all sides. Remove and set aside.

Use some paper towel to wipe away any excess residue from the base of the pan.

Reduce the heat to medium and brown the onion, carrot, garlic, cumin seeds and rosemary. Cook, stirring for about 5 minutes until the vegetables start to soften.

Add wine and bring to the boil before adding the stock. Return the shanks to the pan, add the tomatoes and boil for 5 minutes.

Put the lid on the pot and then bake in the oven for 2.5 – 3 hours.

The shanks are ready when they begin to fall off the bone, remove the shanks from the braise reserving the braising liquor. Using tongs, begin to flake the meat from the bones. As you do this try to pick out any fat and sinew, leaving you with meat only for the ragu.

Return the picked meat to the braising liquor pot and reduce the sauce on the stovetop. Stir the sauce so it does not stick to the pan, it will be ready when the liquid changes from free flowing to sticky. Finally, add the cranberry jam and stir to combine.

Cook the fettuccine as per packet instructions. When cooked al dente, add the pasta to the casserole dish and mix well.

Serve the ragu in pasta bowls and sprinkle fresh parsley and lemon zest on top. Drizzle with olive oil and serve.