Lamb and Mushroom Ragu

  • 06 Jul - 12 Jul, 2024
  • Mag The Weekly
  • Cookery

· 1 tablespoon olive oil
· 2 lamb shanks
· 200 g button mushrooms, thinly sliced
· 1 brown onion, chopped
· 1 carrot, chopped
· 2 celery sticks, chopped
· 3-4 garlic cloves, crushed
· ¾ cup apple juice
· 700 g tomato passata
· 1 cup beef stock
· 2 bay leaves
· 4 thyme sprigs
· 1 rosemary sprig
· 375 g lasagne sheets, cut into ribbons
· 1 tablespoon chopped rosemary
· 1 tablespoon chopped parsley
· 2 teaspoons orange zest

Heat oil in a saucepan over medium heat. Add the lamb and cook, turning occasionally, until brown all over. Transfer to a bowl. Add mushrooms to the pan. Cook until tender. Transfer to the bowl. Add onion, carrot, celery and garlic to pan. Cook until onion softens. Return the lamb and mushrooms to pan. Add the apple juice. Bring to the boil. Add passata, stock, bay leaves, thyme and rosemary sprigs. Bring to boil. Reduce heat to low. Cook until lamb is falling off the bone. Transfer lamb to a bowl and coarsely shred it. Return to tomato mixture. Season. Meanwhile, cook the pasta following packet directions. Divide pasta and ragu among serving bowls and combine. Combine chopped rosemary, parsley and orange zest in a bowl. Sprinkle over pasta mixture.