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Lamb Shank Ragu

Lamb Shank Ragu

4 hrs 30 mins total time

30 mins active time

Easy

Serves 4

Ingredients


Measurements:

  • 2 tbsp olive oil
  • 4 (3½ lb) lamb shanks
  • Flaky sea salt

    to season

  • Freshly ground black pepper

    to season

  • 2 small yellow onions

    finely chopped

  • 6 anchovy fillets

    drained and chopped

  • 2 tsp crushed red pepper flakes
  • 2 medium carrots

    finely chopped

  • 7 oz pancetta

    chopped

  • 24 oz canned crushed tomatoes
  • 1 cup (8 oz) water
  • ¼ cup (¼ oz) firmly packed flat-leaf parsley leaves

    chopped

  • ¼ cup (¼ oz) firmly packed oregano leaves

    chopped

To serve:

  • Soft polenta
  • Flat-leaf parsley leaves

    chopped

Instructions

  • 1Heat 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.
  • 2Add the remaining oil and onions to the Dutch oven. Cook, stirring, for 3 minutes until soft.
  • 3Add the anchovies and pepper flakes, cook stirring for 1 minute.
  • 4Add 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.
  • 5Return 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.
  • 6Cover with a tight fitting lid or double layer of foil, pressed down around the edges to seal.
  • 7Insert the wire rack into the bottom shelf position. Preheat the oven. Select SLOW COOK/CONVECTION/ HIGH/4 hours and press start.
  • 8Once 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.
  • 9Spoon 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.