Lamb Shank Sweet Pepper Ragù Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LAMB SHANK AND ROASTED RED CAPSICUM (BELL PEPPER) RAGU



Lamb Shank and Roasted Red Capsicum (Bell Pepper) Ragu image

I bought myself heaps of quite old Australian Gourmet Traveller Magazines at a thrift shop. I haven't made these recipes, but can't store the magazines in our caravan so I'm posting the ones that interest me.

Provided by JustJanS

Categories     Lamb/Sheep

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 11

olive oil
4 lamb shanks
1 onion, finely chopped
2 stalks celery, finely chopped
2 garlic cloves, crushed
500 ml dry white wine
2 cups veal stock or 2 cups beef stock
1 (400 g) can chopped Italian tomatoes
3 sprigs flat leaf parsley
4 red capsicums, roasted until skin blackens, peeled, seeded, thinly sliced
1/4 cup finely sliced flat leaf parsley

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.

Nutrition Facts : Calories 778.6, Fat 34.1, SaturatedFat 13.8, Cholesterol 242.1, Sodium 210.6, Carbohydrate 18.2, Fiber 4.7, Sugar 10.4, Protein 73.9

PASTA WITH BRAISED LAMB SHANK RAGù



Pasta With Braised Lamb Shank Ragù image

Provided by Florence Fabricant

Categories     dinner, pastas, main course

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 12

1 tablespoon extra virgin olive oil
2 ounces diced pancetta
2 lamb shanks, about 2 1/4 pounds
2 medium onions, diced
2 cloves garlic, sliced
2 branches fresh rosemary
1/2 cup dry white wine
Salt and freshly ground black pepper
2 pounds ripe plum tomatoes, peeled and chopped
Red pepper flakes to taste
1 pound spaghetti alla chitarra or penne
Freshly grated pecorino cheese

Steps:

  • Heat oven to 350 degrees. Heat oil in 4-quart ovenproof casserole. Add pancetta, lightly brown and remove. Add lamb shanks, brown on all sides and remove. Lower heat; add onions, garlic and rosemary. Sauté until soft. Add white wine. Scrape pan, return pancetta and lamb to casserole, season with salt and pepper, then cover and bake 90 minutes, turning lamb once.
  • Remove lamb from casserole. Cut meat from bones, trimming off fat and gristle. Finely dice meat and add to casserole. Add tomatoes and red pepper. Simmer on top of stove one hour. Check seasoning.
  • Boil pasta until al dente, drain, toss with sauce, and serve with pecorino for dusting.

LAMB SHANK RAGù WITH ANSON MILLS GRITS



Lamb Shank Ragù with Anson Mills Grits image

Provided by Edward Lee

Categories     Bourbon     Cheese     Lamb     Mushroom     Tomato     Appetizer     Stew     Dinner     Cornmeal     Radicchio     Gourmet     Peanut Free     Tree Nut Free

Yield Makes 6 (as a small plate) or 2 or 3 (main course) servings

Number Of Ingredients 29

For lamb ragù
2 pounds lamb shanks
Rounded 1/2 teaspoon kosher salt
1/4 cup olive oil, divided
1 cup chopped red onion
2 large garlic cloves, chopped
1/2 cup chopped plum tomatoes
2 tablespoons finely chopped sun-dried tomatoes
1/2 cup chopped celery
1/2 cup chopped fresh oyster mushrooms or white mushrooms
1/4 cup chopped fennel bulb
1 teaspoon thyme leaves
1/2 teaspoon hot red pepper flakes
3 cups chicken stock or reduced-sodium chicken broth
1 cup bourbon
1/2 tablespoon cider vinegar
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
1 teaspoon mild honey
1/2 cup chopped radicchio
1 scallion, chopped
For grits:
1 1/2 cups chicken stock or reduced-sodium chicken broth
1 1/2 cups water
3/4 cup whole milk plus additional if necessary
1/2 cup quick-cooking grits (preferably Anson Mills)
1 (1/2-pound) piece Manchego cheese (preferably raw sheep's milk)
1 tablespoon sour cream
1 teaspoon fine sea salt

Steps:

  • Make ragù:
  • Pat lamb shanks dry and season with kosher salt (rounded 1/2 teaspoon) and 1/4 teaspoon pepper. Heat 2 tablespoons oil in a 5-quart heavy pot over medium-high heat until it shimmers. Brown shanks on all sides, 6 to 7 minutes, then transfer to paper towels to drain. Add remaining 2 tablespoons oil to pot, then cook onion, garlic, plum tomatoes, sun-dried tomatoes, celery, mushrooms, and fennel with thyme, red pepper flakes, and 1/2 teaspoon pepper, stirring occasionally, until softened, 4 to 5 minutes.
  • Return lamb shanks to pot with stock, bourbon, vinegar, Worcestershire sauce, soy sauce, and honey and bring to a boil. Reduce heat to low and simmer, covered, stirring occasionally, until meat is very tender, 3 to 3 1/2 hours.
  • Remove meat from bones, discarding bones, and skim fat from cooking liquid, then return meat to pot. Simmer ragù, uncovered, stirring frequently, 15 minutes.
  • Just before serving, stir in radicchio and scallion.
  • Make grits while ragù finishes cooking:
  • Bring stock, water, and milk to a boil in a 2-quart heavy saucepan. Add grits in a stream, whisking, then cook over low heat, uncovered, stirring frequently, until grits are tender and thickened to the consistency of loose oatmeal, about 20 minutes.
  • Toward end of cooking, finely grate one fourth of cheese (1 cup) and add to grits along with sour cream, sea salt, and pepper to taste. Stir until cheese has melted. If grits are too thick, stir in some additional milk.
  • Serve ragù over grits and top with shavings of cheese.

More about "lamb shank sweet pepper ragù recipes"

SLOW COOKED LAMB RAGU - POSH JOURNAL
Nov 16, 2017 In a large skillet add 2 tablespoons of olive oil, the lamb shoulder seasoned with salt and pepper, then cook until the meat is browned for about 3-4 minutes on each side. Cut into ½-inch dice and transfer into a slow cooker.
From poshjournal.com


SLOW COOKED LAMB SHANK RAGU PAPPARDELLE - PERFECT ITALIANO
Add remaining oil to pan and add onion, cook for 3-4 minutes. Stir in passata and stock and bring to the simmer. Return the lamb shanks back to the casserole dish and cover with lid and cook …
From perfectitaliano.com.au


LAMB SHANK RAGU WITH PAPPARDELLE RECIPE - TASTE.COM.AU
Heat the remaining oil in the pan. Add the onion and mushroom and cook, stirring, for 5 mins or until the onion softens. Add the garlic and cook for 1 min or until aromatic.
From taste.com.au


LAMB AND PEPPER RAGU - LIDIA - LIDIA'S ITALY
Season the lamb with 1 teaspoon of the salt. Add the lamb to the pot. Cook, stirring occasionally, over medium heat until the lamb releases its juices, about 6 minutes. Once the lamb has let out its juices, increase the heat to concentrate …
From lidiasitaly.com


LAMB RAGU RECIPE - MAGNOLIA
Add 1 tablespoon oil to the pan and heat another 20 seconds. Add the lamb shanks to the pan and cook, turning occasionally, until evenly browned on all sides, about 12 minutes. Transfer the lamb to a plate. To the hot pan add the …
From magnolia.com


SWEET AND SPICED LAMB LEG RECIPE - TASTY
Dec 10, 2024 Pat the lamb leg dry with paper towels. Sprinkle generously with ½ teaspoon of the salt and the black pepper to taste. Heat the olive oil in a large oven-safe saucepan or Dutch oven over medium-high heat. Sear the lamb on …
From tasty.co


MULTICOOKER LAMB SHANK RAGù RECIPE | BACCARAT BLOG
Feb 9, 2024 Savour this flavour-filled Lamb Shank Ragù recipe, featuring The Smart Chef Multicooker by Baccarat. Ingredients. 3 large lamb shanks, trimmed; ¼ cup plain flour; 1 tsp …
From baccarat.com.au


LAMB SHANK RAGù – BACCARAT RECIPES
3 large lamb shanks, trimmed ; ¼ cup plain flour ; 1 tsp sea salt ; ½ tsp cracked black pepper ; 2 tbsp olive oil ; 1 medium brown onion, sliced ; 2 garlic cloves, sliced ; 600 g chopped tomatoes ; 350 ml chicken stock ; 2 carrots, peeled …
From recipes.baccarat.com.au


GARLICKY BRAISED LAMB SHANKS WITH SWEET PEPPERS
Dec 6, 2023 Heat 1 tablespoon of the butter in a large ovenproof Dutch oven over medium until foamy. Add 2 of the lamb foreshanks, all of the unpeeled garlic cloves, bay leaves, and thyme sprigs, and cook ...
From foodandwine.com


LAMB SHANK & SWEET PEPPER RAGù - MYFOODAPI.BLOGSPOT.COM
Pat the lamb shanks dry with paper towels and season generously with salt and pepper. Spread the flour in a wide, shallow dish and dredge the shanks lightly in the flour. Heat 1/4 cup of the …
From myfoodapi.blogspot.com


LAMB SHANK & SWEET PEPPER RAGU RECIPE
Pat the lamb shanks dry with paper towels and season generously with salt and pepper. Spread the flour in a wide, shallow dish and dredge the shanks lightly in the flour. Heat 1/4 cup of the …
From yum-treats.blogspot.com


BRAISED LAMB SHANKS WITH GREEK FLAVORS - EATING EUROPEAN
1 day ago How to Make These Braised Greek-Style Lamb Shanks: Preheat the oven to 350°F. Pat down the lamb shanks and season them generously with salt and fresh ground pepper. …
From eatingeuropean.com


3-HOUR SLOW-COOKED ITALIAN LAMB SHANK RAGU
Reduce heat to medium, add onion, fennel seeds, garlic and rosemary to pan and season. Cook for 3–4 minutes or until onion has softened. Add tomato paste and cook for 30 seconds. Return lamb shanks to pan with tomatoes and 200ml …
From quitelike.com


SIMPLE LAMB RAGù RECIPE - HELLOFRESH
Toss peppers and 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in middle of oven, stirring halfway through cooking, until tender, 18-20 min.
From hellofresh.ca


LAMB SHANK RAGù RECIPE - HOUSE
Apr 19, 2023 Combine the flour, salt, pepper and lamb in a large bowl and toss the lamb to coat. Dust off the excess and set aside. Using the sauté function on The Smart Chef Multicooker, heat the oil and brown the lamb shanks on all …
From house.com.au


PAPPARDELLE WITH LAMB RAGU - TWO RED BOWLS
Oct 19, 2018 Braise in the oven for 3 to 4 hours, turning the shanks every hour. If the liquid starts to cook dry, add water, 1 cup at a time, enough to keep the liquid about halfway up the lamb. By the end of the cooking time, the meat …
From tworedbowls.com


FALL COMFORT DISH: BRAISED LAMB RAGù - HONEST COOKING
Dec 12, 2024 2. Cook the Lamb: Preheat Oven: Set the oven to 325°F (165°C).; Brown the Lamb: In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat.Season the lamb shanks generously with salt and pepper. …
From honestcooking.com


HOW TO COOK THE PERFECT LAMB SHANK RAGU – BBQ SPIT ROTISSERIES
Discover how to cook the perfect lamb shank ragu with our easy recipe. Learn smoking techniques and flavourful ingredients for tender, savoury lamb. ... salt, pepper and some dried …
From bbqspitrotisseries.com.au


BRAISED LAMB SHANK: SAVORY AND IRRESISTIBLE - CHEF JEAN PIERRE
11. What wine pairs well with this Braised Lamb Shank recipe? Pairing wine with lamb shank, especially when it’s braised or slow-cooked, can elevate the dining experience significantly. ...
From chefjeanpierre.com


LAMB SHANK SWEET PEPPER RAGù RECIPES
1 tablespoon extra virgin olive oil: 2 ounces diced pancetta: 2 lamb shanks, about 2 1/4 pounds: 2 medium onions, diced: 2 cloves garlic, sliced: 2 branches fresh rosemary
From tfrecipes.com


Related Search