Lamb Shank Sweet Pepper Ragù Food

LAMB SHANK AND ROASTED RED CAPSICUM (BELL PEPPER) RAGU

Steps:

• Heat 2 tablespoons olive oil in a heavy based casserole and brown shanks over a medium heat, then remove from heat and set aside.
• Add one more tablespoon olive oil to the same pan and add onion, celery and garlic and stir over medium heat for 5 minutes. Add the wine and bring to the boil, scraping up any pieces stuck to the bottom of the pan.
• Return the lamb shanks to the casserole and simmer covered for 20 minutes over a low heat. Add the remaining ingredients except the chopped parsley and simmer a further 10 minutes.
• Transfer to a 180c oven and cook, covered, for 2 hours or until meat is almost falling from the bone.
• Remove lamb and parsley-discard parsley, cool lamb slightly then shred meat with fingers, discarding bones and fat.
• Simmer sauce until reduced by one third, then return lamb to pan and heat through (about 5 minutes).
• Season to taste with freshly ground black pepper, stir the sliced parsley through and serve over a pasta such as papperdelle (a wide, flat one) with parmesan or pecorino cheese.

LAMB SHANKS WITH SWEET POTATO RISOTTO AND SERRANO VINEGAR SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Season shanks on both sides with salt and pepper, to taste. Heat oil in a large rondeau until almost smoking. Add shanks and sear on both sides until golden brown. Remove shanks to a plate.
• Add onion, carrots, celery, and thyme to the pan, season with salt and pepper and cook until the vegetables are golden brown. Return the lamb to the pan, add the wine, and cook until completely reduced. Add stock to cover and bring to a boil. Cover and place in the oven. Cook for approximately 2 1/2 hours or until the meat is very tender.
• Strain sauce through a fine strainer into a medium saucepan. Add the serrano, sugar, and vinegar and cook until reduced by 1/2. Season with salt and pepper, to taste.
• Serve with Sweet Potato Risotto with Roasted Chanterelles.
• Place water in a medium saucepan and bring to a boil. Heat oil and butter in a medium high-sided saute pan. Add onion, season with salt and pepper, and cook until soft. Add rice and toss to coat in the mixture. Add wine and cook until completely reduced. Add 2 cups of the boiling water and cook until absorbed. Continue adding 1 cup of water at a time and cook, stirring often, until all liquid is absorbed. Repeat until rice is al dente.
• Stir in the sweet potato and mix until combined. Add the butter and Parmesan, and season with salt and pepper, to taste. Fold in the pine nuts and reserved chanterelles, and scrape the mixture into a bowl. Drizzle with the balsamic glaze and the white truffle oil.
• Preheat oven to 425 degrees F.
• Place mushrooms in a medium baking pan, toss with oil and season with salt and pepper, to taste. Roast until golden brown, about 15 to 20 minutes.

LAMB SHANK AND TOMATO RAGU

Steps:

• Fold each lamb shank in half and tie up with food safe twine.
• Insert a sprig of parsley and rosemary, and a couple of cloves of garlic into each crack.
• Brown in olive oil on both sides.
• Reduce heat, remove shanks and deglaze pan with splash of red wine.
• Add carrot, celery and leek and simmer gently for 5 minutes.
• Cut flesh from tomatoes, slice and put in with other vegetables. Strain the remaining tomato centres through sieve into pan.
• Put shanks into the sauce, cover tightly and simmer gently for about 5 hours.
• Cook pasta in lots of boiling water.
• Remove meat from shank bones, discard herbs and string.
• Put lamb meat on pasta and smother with rich tomato sauce.
• Leftover potential: Keeps two or three days in the refrigerator.