From ilyce@tpg.com.au Tue Jun 12 14:44:33 2001 Date: 9 Jun 2001 15:13:12 GMT From: ilyce Newsgroups: rec.food.recipes Subject: Lamb Shank and Tomato Ragu Followup-To: rec.food.cooking Lamb Shank and Tomato Ragu A little meat goes along way in this rich pasta sauce. Ask your butcher to cut shank through the bone so it can be folded over and tied up. Serves 6 4 lamb shanks 4 sprigs parsley 4 sprigs rosemary 8 small cloves garlic, peeled 2 Tbsp extra virgin olive oil 250 ml red wine 2 Tbsp grated carrot 1 leek, finely sliced 1 Tbsp finely chopped celery 1 kg ripe tomatoes (or equivalent canned tomatoes) 500 g pasta of your choice Fold over each lamb shank and tie up with butcher's or other food safe string. Insert a sprig of parsley and rosemary, and a couple of cloves of garlic into each crack. Brown in olive oil on both sides. Reduce heat, remove shanks and deglaze pan with splash of red wine. Add carrot, celery and leek and simmer gently for 5 minutes. Cut flesh from tomatoes, slice and put in with other vegetables. Strain the remaining tomato centres through sieve into pan. Put shanks into the sauce, cover tightly and simmer gently for about 5 hours. Cook pasta in lots of boiling water. Remove meat from shank bones, discard herbs and string. Put lamb meat on pasta and smother with rich tomato sauce. Leftover potential: Keeps two or three days in the refrigerator. All of Ilyce's Recipes go to rwbf@Topica.com (list name is in lower case) rwbf-subscribe@topica.com (list name is in lower case) -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Please send recipes, requests, questions or comments to recipes@rt66.com Please allow several days for your submission to appear.