It’s the season for slow cooked meat dishes and this Lamb Ragu hits the spot! You can make it at the beginning of the week and store it in the fridge for easy meals, served with roasted veggies, steamed greens, cauliflower rice or make it into a shepards pie with sweet potato mash. Note that this recipe is created using a pressure cooker or slow cooker, however a crock pot could also be used in a very low oven (cook for 4-6 hours).
Lamb Shanks with Ragu
4-6 lamb shanks
2 tbs tallow/ghee
¼ cup bone broth
1 bottle passata
2 cans diced tomatoes
1 small jar anchovies
200g chopped pancetta
1 bunch parsley – stalks finely chopped
1 bunch oregano – roughly chopped
4 small brown onions – peeled
1 large sweet potato – cut into large chunks
In a large fry pan heat the tallow and add the lamb shanks. Fry until all sides of the lamb shanks are browned off.
Transfer to pressure cooker or slow cooker and pour in any pan juices.
Fry off the pancetta until fat is rendered. Throw in with the lamb. Cover the lamb with the passata, tomatoes anchovies, oregano, parsley stalks and season.
Pop the sweet potato and onion around the sides of the tray and pop in the pressure cooker for 45 mins or slow cooker for 6 hours or until the lamb falls away from the bone. Remove from the heat and enjoy!