Lamb Shank Ragout

Serves: 4
Preparation Time: 30
Cooking Time: 3


  • 2 tbsp olive oil
  • 1.5 kg lamb shanks
  • 150 g bacon, sliced
  • 1 red onion, finely chopped
  • 2 celery stalks, finely chopped
  • 6 garlic cloves, sliced
  • ¼ cup (70g) tomato paste
  • ¼ cup red wine
  • 1L (4 cups) Campbell’s Real Stock - Salt Reduced Beef
  • 1 tbsp fresh thyme
  • 1 tbsp balsamic vinegar
  • 500 g pappardelle or fettuccine
  • 2 tbsp finely chopped parsley
  • Shaved parmesan, to serve 


  1. Preheat oven to 160ᵒC.

  2. Heat oil in a large flameproof casserole over medium- high heat. Season shanks and cook in 2 batches, turning for 5-6 minutes until browned. Remove from pan and set aside.

  3. Reduce heat to medium, add bacon, onion, celery and garlic. Cook stirring for 3 minutes or until softened and lightly colored. Add the tomato paste and cook stirring for 1 minute.

  4. Return shanks to the pan add wine and simmer for 3-4 minutes or until reduced by half. Add Campbell’s Real Stock, thyme and balsamic vinegar, bring to the boil. Cover and braise for 3 hours or until meat is falling off the bone.

  5. Remove shanks from the pot, stand for 5 minutes to cool. Then shred meat from the bones and return meat to pot.

  6. Meanwhile cook pasta in a saucepan of salted boiling water according to packet directions. Drain. Add pasta to the sauce, gently toss until combined. Serve topped with parmesan.


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