This very simple dish is sure to provide you with some comfort and warmth on a cold winter’s day. I love it on its own served with some green beans but it also works well with some good old mashed potato or pasta too. The ragu freezes well, so this is a great dish to make over the weekend when you have more time to slow cook.
4 frenched lamb shanks
2 tbs olive oil + 1 extra
1 onion, finely diced
2 carrots, finely diced
2 celery stalks, finely diced
2 cloves garlic, finely chopped
1 pinch porcini powder (optional)
1/4 cup white wine
1.5 cups chicken stock
For the crumbs
3 slices day old ciabatta
1 tbs olive oil
3 garlic cloves, crushed
2 tbs fresh rosemary, finely chopped
1 tsp sea salt
Pre heat the oven to 160C.
Season the lamb shanks well with sea salt and freshly ground black pepper. To create good flavour, brown them all over in the olive oil over a moderate heat, until they turn a deep golden brown. Set aside.
In a large casserole dish with lid, heat the extra olive oil on a moderate heat and saute the onion, garlic, carrot and celery for a few minutes or until starting to soften. Add the porcini powder and stir well.
Add the shanks to the casserole dish and nestle them in amongst the vegetables. Add the white wine and pour over the stock.
Bring to the boil on the stove, cover and transfer to the oven and cook gently for 3- 4 hours. Remove the meat and bones and reduce the sauce on the stove until decreased by a third (you may not need to do this if the sauce has evaporated enough already). Shred the meat and return to the sauce.
For the rosemary and garlic crumbs, place the bread in the oven for a minutes to dry out. Heat the olive oil in a fry pan and crumble in the bread. Add the garlic, rosemary and sea salt and stir until the crumbs start to golden.