Ragu of Lamb Shank with Pumpkin & Caramelised Garlic. Our nourishing Ragu of Lamb Shank with Pumpkin & Caramelised Garlic is the ultimate taste of winter flavours.
Ragu of Lamb Shank with Pumpkin & Caramelised Garlic
Serves 4
1 tbsp olive oil
3 large lamb shanks
1 brown onion, halved lengthways, thinly sliced
1 cup beef stock
1 cup white wine
6 thyme sprigs or 1 tsp dried thyme leaves
650g piece pumpkin, deseeded, skin removed, cut into 2cm cubes
½ cup caster sugar
8 garlic cloves
400g pappardelle pasta
125g buffalo mozzarella, torn into pieces
freshly ground black pepper
1 Heat oil in a large heatproof casserole dish over a medium heat. When hot, add shanks and cook for 10 minutes or until browned on all sides. Transfer to a plate.
2 Add onion and cook until soft. Add stock, wine and thyme to pan and bring to the boil. Return shanks to pan. Cover and cook over a medium-low heat for 2 hours or until lamb is very tender and falling off the bone.
3 Preheat oven to 200˚C. Line a baking tray with baking paper. Place pumpkin onto tray and roast for 25 minutes.
4 Place sugar into a small non-stick pan over a medium-low heat. Roll around pan until dissolved. Add garlic cloves and roll around in sugar syrup until sugar caramelises. Remove from heat. Transfer garlic to a sheet of baking paper.
5 Cook pasta in a large saucepan of boiling salted water until just tender. Drain and return to pan.
6 Meanwhile, remove lamb meat and shred. Discard bones and thyme stalks. Return lamb to pan with cooking juices. Add pumpkin and combine. Season with salt and pepper.
7 Add lamb mixture to pasta and toss until well combined. Spoon onto plates and top with garlic, cheese and freshly ground black pepper. Serve.
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