Lamb Shank Sweet Pepper Ragù Recipes

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.

PASTA WITH BRAISED LAMB SHANK RAGù

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

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.