Lamb Shank Ragu
Lamb Shank Ragu
Camp Quality’s ‘Dine at Mine’ campaign is back for a third year, encouraging all foodies to pop on their chef’s hat and host their own bespoke dining experience to support children and families living with cancer.
The idea is simple; for the months of August and September hosts can invite their family, friends, neighbours or work colleagues to a unique and personal dining experience and ask them to make a donation to Camp Quality for their meal. From a backyard barbeque and lunch in the office to a picnic in the park or extravagant dinner party, amateur chefs can adapt events to fit their own culinary abilities, personality and budget.
In 2015, the campaign’s third year, Camp Quality hopes to raise $350,000 – enough to send 270 kids living with cancer to a resilience-building, life-transforming camp.
Last year’s Dine at Mine ambassador, personal trainer, author and all round food lover, Scott Gooding, is ready to make 2015’s campaign the most successful yet.
“I am so proud to be involved with Camp Quality and the Dine at Mine campaign for a third year. It is truly an amazing cause that offers invaluable opportunities for children and families who are going through such a tough time. Each year has been wonderfully diverse and I’m really excited to see all the creative dining experiences this year’s hosts come up with.” Scott said.
Camp Quality currently reaches just one in three children living with cancer. With the help of fundraisers such as Dine at Mine, essential support can be given to these children and their families who desperately need a break from the everyday stress that comes with such an overwhelming disease.
To find out more information or to register to be part of Dine at Mine, visit www.dineatmine.org.au.
4-6 lamb shanks
2 tbs tallow/ghee
2-3 bottles passata
1 small jar anchovies
200g chopped pancetta
1 bunch parsley – stalks finely chopped
1 bunch oregano – roughly chopped
4 small brown onions – peeled
1 large sweet potato – cut into large chunks
In a large fry pan heat the tallow and add the lamb shanks.
Fry until all sides of the lamb shanks are browned off.
Transfer to a roasting tray and pour in any pan juices.
Cover the lamb with the passata, pancetta, anchovies, oregano, parsley stalks and season.
Preheat oven to 240 degrees. Pop the sweet potato and onion around the sides of the tray and place in the oven and cook for 4
hours or until the lamb falls away from the bone.
Remove from the heat and enjoy!