Lamb Ragout with root mash and string beans Recipe


  • Lamb Ragout with root mash and string beans Recipe
    Lamb Ragout with root mash and string beans Recipe
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Recipe Submitted By: Chef Sunil

Lamb Ragout with root mash and string beans Recipe

Preparation Time 25
Baking Time 20
Portions 2
Skill Level Easy

Lamb Ragout with root mash and string beans Recipe Ingredients

For the Ragout

Olive oil

3 lamb shanks

1 carrot, coarsely chopped

1 brown onion, coarsely chopped

1 celery, coarsely chopped

3 garlic cloves, coarsely chopped

1 tablespoon tomato paste

3 tomatoes, coarsely chopped

2 fresh bay leaves

1 sprig fresh thyme

1 sprig rosemary

3 black peppercorns

200ml red wine

100ml dry white wine

1.5 litres hot chicken stock

some chopped parsley for garnish

How to make Lamb Ragout with root mash and string beans Recipe

Preheat the oven to 150C.

Heat some olive oil in a large casserole over medium-high heat. Season shanks with salt and pepper and cook, turning occasionally, until golden/browned and all sides of the meat are sealed (5-7 minutes). Remove shanks and set aside.

Add some more olive oil to the casserole, reduce heat to medium, then add carrot, onion, celery and garlic, sauté until just starting to colour (5-7 minutes).

Add tomato paste, sauté until paste darkens (1-2 minutes), then add tomato, bouquet qarni of bay leaves, thyme and rosemary, peppercorns and wines, cook until slightly reduced (5-7 minutes).

Add stock and lamb shanks, cover with foil and roast until shanks are tender and falling from the bone (3-4hours). Remove the shanks from braising liquid.



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