Lamb Shank Ragu

Instructions

• 1

  Heat a 4 ½-qt Dutch oven over medium-high heat until hot. Season the lamb with salt and pepper. Add 1 tablespoon of the oil and 2 lamb shanks to the Dutch oven and cook for 6 minutes, turning until brown all over. Transfer to a plate. Repeat with the remaining lamb shanks. Remove from the Dutch oven.

• 2

  Add the remaining oil and onions to the Dutch oven. Cook, stirring, for 3 minutes until soft.

• 3

  Add the anchovies and pepper flakes, cook stirring for 1 minute.

• 4

  Add the carrots and pancetta, cook stirring for 2 minutes. Pour in the crushed tomatoes and water and bring to a boil. Stir in the parsley and oregano.

• 5

  Return the lamb and any accumulated juices to the Dutch oven, ensuring the lamb is submerged in the sauce. Press a sheet of parchment paper onto the surface, this will help keep the lamb submerged.

• 6

  Cover with a tight fitting lid or double layer of foil, pressed down around the edges to seal.

• 7

  Insert the wire rack into the bottom shelf position. Preheat the oven. Select SLOW COOK/CONVECTION/ HIGH/4 hours and press start.

• 8

  Once preheated, put the lamb in the oven and cook for 4 hours. The lamb should start to fall off the bone, so take care when serving.

• 9

  Spoon the polenta into four serving bowls. Top each with 1 lamb shank and spoon over the sauce. Sprinkle with parsley, season with pepper and serve.

  Tip: Before you start cooking, check that the Dutch oven has a tight-fitting lid and fits in the oven.