- 1 clove(s) fresh garlic, crushed
- 1 medium onion, diced
- 1 medium carrot, diced
- 2 individual celery sticks, trimmed, chopped
- 400 g fresh mushrooms, (button), sliced
- 3 individual chicken stock cube, dissolved in 3 cups (750ml) hot water
- 1 whole bay leaf
- 400 g whole tomato canned in tomato juice
- 240 g boiled pasta
- 1/4 cup(s) fresh flat-leaf parsley, chopped
- 400 g trimmed lamb shank, (4 x 100g)
Season lamb with salt and freshly ground pepper. Spray a large non-stick casserole dish with oil. Heat over high heat. Add lamb and brown, turning to cook evenly, for 5 minutes. Transfer to a plate. Add garlic, onion, carrot and celery. Cook over medium heat for 5 minutes or until softened. Add mushrooms and cook for a further 2 minutes.
Add stock, bay leaf and tomatoes and bring to the boil. Add lamb and reduce heat to low. Cover and simmer for 2 hours, or until lamb is very tender.
Remove lamb from the sauce and cover with foil to keep warm. Cook the sauce for 10 minutes over high heat or until reduced by a third. Return lamb to sauce.
Cook pasta in a large saucepan of boiling salted water following packet instructions or until tender. Place pasta in bowls and top with lamb. Spoon mushroom ragout over the pasta and scatter with chopped parsley to serve.
- Any leftover lamb shanks can be stored in an airtight container in the fridge for 2-3 days. They are also suitable to freeze for up to 3 months. Recipe from Weight Watchers Cheap & Cheerful Cookbook.