Lamb shank ragout
( SERVES 4 )
Photo by Babiche Martens
When you arrive for a potluck dinner you don’t want to spend your time in the kitchen, so a precooked dish is best for the occasion. Cook the lamb shanks until the meat falls off the bone. That way everyone will get a taste of the yummy meat. If you need it to go a little further, you can add a tin of butter beans. Dishes like this are so versatile; sometimes I will add diced potatoes or other vegetables just so it becomes a one-pot dinner. Crusty bread to scoop it up is all that’s needed.
|4 large||Lamb shanks|
|4 cloves||Garlic, sliced|
|1||Chorizo sausage, sliced|
|1 bunch||Baby carrot|
|2 Tbsp||Tomato paste|
|250 ml||Red wine|
|1 cup||Water, or stock|
|½ tsp||Salt and freshly ground black pepper, to taste|
|½ cup||Chopped parsley|
- Preheat oven to 200C. Place lamb shanks on a lined baking tray and cook for 30 minutes to let fat drip off. Remove from dish and throw away paper and fat. Turn oven down to 160C.
- Heat oil in a frying pan to medium heat. Add leek, onions, garlic and chorizo. Cook slowly until lightly browned. Place into a large baking dish with shanks.
- Add baby carrots, passata, paste, wine, water, sugar, thyme, salt and pepper. Stir well, cover tightly and bake for 2 hours. Remove lid and stir. Continue to cook for a further hour until lamb is practically falling from the bone.
- Sprinkle with parsley and serve with pappardelle pasta or creamy mash.