Easy Lamb Shank Ragu With Egg Fettucine

15
Ingredients

15m
Prep Time

3.5h
Cook Time

3h 45m
Ready In

Recipe: #21728

November 13, 2015

Categories: Lamb/Mutton, Oven Bake, Canned Tomatoes, , more

recipe by:
ImPat

"Love lamb shanks and this looked so good when made by Justine Schofield or Everyday Gourmet. Post for You Want What?! A Recipe Posting Game 2014/2015."

Original is 5 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (800.7 g)
Calories 665.8
Total Fat - 15.7 g
Saturated Fat - 3.9 g
Cholesterol - 225 mg
Sodium - 1144.1 mg
Total Carbohydrate - 59.7 g
Dietary Fiber - 10 g
Sugars - 5.9 g
Protein - 67 g
Calcium - 127.2 mg
Iron - 5.6 mg
Vitamin C - 46.3 mg
Thiamin - 0.5 mg

Step 1

Preheat the oven to 160C.

Step 2

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

Step 3

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

Step 4

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

Step 5

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

Step 6

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

Step 7

The shanks are ready they begin to fall off the bone, remove the shanks from the braise, reserving the braising liquor.

Step 8

Using tongs, begin to flake the meat from the bones and as you do this try to pick out any fat and sinew, leaving you with meat only for the ragu.

Step 9

Return the picked meat to the braising liquor pot and reduce the sauce on the stovetop, stirring 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 and jam and stir to combine.