Finally, it’s Friday. Some of you folks out there probably endured their first work week of the year. If you managed to stay sane, I applaud you. However, if you found yourself pulling out hairs once or twice this week, this comforting recipe of Lamb Ragu with Fettuccine will be able to give some consolation. I guarantee it…
You see, because the world makes a little more sense when you have a plate of pasta in front of you. Yes, it does…
Take this plate for instance…
Slow cooked lamb, in a rich tomato and herb sauce, served on a bed of fettuccine smothered in grated pecorino cheese. It oozes pleasure and comfort – two things you are sure NOT to miss this weekend. Oh, and a few bottles of red, of course…
It is the perfect, lazy, weekend meal that the whole family would enjoy.
Serve with a fresh garden salad, oh and some rolls too if you like. And, next time you feel slothful, why not try my Slow Cooked Lamb Shanks – a proper satisfying Sunday lunch, or Roasted Leg of Lamb with Mint Pesto, with all the trimmings! Have a good one all!
| Prep Time | 20 min |
| Cook Time | 3 hours |
| Servings | servings |
- 15 ml olive oil
- 800 gr lamb shanks
- 1 onion finely chopped
- 2 carrots peeled and cut into rings
- 2 stalks celery finely chopped
- 2 cloves garlic minced
- 2 bird eye chili finely chopped
- 250 ml red wine
- 2 cans peeled and chopped tomatoes
- 80 gr tomato puree
- 4 tablespoons balsamic vinegar
- 3 bay leaves
- handful rosemary, thyme, parsley finely chopped
- salt and black pepper
- 1 cup beef stock
- 4 portions cooked fettucine
- grated pecorino cheese to serve
Ingredients
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- First off, in a large casserole dish, heat the olive oil and brown the meats on all sides. Transfer to a plate.
- Add the onion, carrots, celery, garlic and chillies to the pot and saute for 5 minutes. Add extra oil if you need.
- Add the wine, tomato cans, tomato puree and balsamic vinegar. Allow to simmer for 5 minutes.
- Arrange the shanks inside the casserole dish, add the bay leaves, herbs and seasoning.
- Cover and bake for 2.5 – 3 hours at 160 degrees Celsius. Have the stock on hand if the sauce thickens too quick.
- After roasting time is done, the meat should fall off the bone. Shred the meat, smother in sauce and serve on cooked fettuccine with grated pecorino cheese.
