Slow Cooked Lamb Shank Ragu with Pappardelle
Prep:  10 minutes
Cook:  3.5 hours
Serves:  6
Average: 4.3 (145 votes)
Difficulty:
Cuisine:
Saved:
Italian
367
Recipe by: Perfect Italiano
Slow cooked lamb shanks with pasta is an easy winter meal for the family. Take the flavour next level with fresh parmesan!
Credit: Whisk Media Group
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Slow Cooked Lamb Shank Ragu with Pappardelle
Ingredients:
Method:
  1. Pre-heat oven to 160°C/140°C fan-forced
  2. Heat half the oil in over medium/high heat in a large stove-top and oven-proof casserole dish. Brown the shanks all over then set-aside
  3. Add remaining oil to the pan and add onion, cook for 3-4 minutes. Stir in passata and stock and bring to a simmer. Return the lamb shanks back to the casserole dish and cover with lid and slow cook in the oven for approximately 3 hours or until the meat is falling off the bone
  4. Remove the shanks from the pan and shred the lamb with two forks. Return to casserole dish to warm through. Season with salt and pepper and stir in butter and grated Parmesan. Keep warm
  5. Meanwhile, cook the pasta in a large saucepan according to packet instructions. Drain well
  6. Add pasta to ragu and stir through to coat. Transfer to a serving dish and sprinkle with shaved Parmesan
Tips & Hints:
  • This dish is ideal to make ahead. Reheat in slow cooker on low before adding pasta.
  • You can also cook this recipe in a slow cooker. Be sure to sear the shanks and cook the onion before adding to the slow cooker to enhance the flavour.
Perfect Italiano Parmesan Shaved Bag
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DEVINE
5
Sarah
2 years 3 months ago
I made this the day before, OMG this was delicious! we absolutely enjoyed this.
When do you use the oven?
3
Bevan
2 years 4 months ago
I must be missing something...We seem to be cooking everything on the stove top and after 3 hours, it says remove the shanks from the pan (step 4)...but in step 3 we left the shanks in the dish...so I can only assume the pan and the dish refer to the same thing...so when do we actually put it in the oven?
Great recipe
Joanne
4 years 3 months ago
Really enjoyed this. Saving to make again for sure