Lamb Ragu
This used to be a Sunday night favourite. The household was tipped into a state of hysteria and excitement whenever we found out that we were having either Lamb Biryani (to come) or Lamb Ragu, followed by Sticky Date Pudding. This recipe was sent in by Moki. I can't believe he's actually allowed it to go 'public.' All I can say is, sit back and ENJOY. We used to cook this in a large electric frypan but a large saucepan with a good base and a lid should do as well, as long as you are VIGILANT (see Golden Rules).This is a slow cooker - so you need plenty of time - preferably 5 hours - to let the magic happen. Once everything is in the pot, though, you can walk away (ie leave your station, but only this once!) Serves 4.
Ingredients:
- 8-10 sliced garlic cloves
- 8-10 parsley sprigs
- 4 lamb shanks
- string
- 2 tblsps olive oil
- 250 ml red wine
- 1 med grated carrot
- 1 leek finely sliced
- 1 kg ripe tomatoes (or two cans of canned tomatoes)
- pasta
- string (you could try cocktail sticks) although the shanks may cry.
Instructions
- Insert 8-10 sliced garlic cloves and parsley sprigs into 4 lamb shanks and tie with string.
- Heat 2 tblsps olive oil and brown shanks
- Take shanks out and put in 250 ml red wine and bubble for a few mins.
- Put in shanks, 1 med grated carrot, 1 leek finely sliced and 1 kg ripe tomatoes
- Cover and simmer 5 hours.
- Remove string, herbs and bones, heat through and serve with pasta.