Craving a hearting meal? This tender lamb ragu will hit the spot.

stracci-with-braised-lamb-ragu

Serves: 4

Ingredients

Nothing beats using your own fresh produce or materials around the house.
If you’re missing a thing or two, tick the items you need to add to your shopping list.
  • Ragù
  • Chilli gremolata
  • What to do

  • 1. To make the lamb ragù, season the lamb shanks with salt and pepper. Heat a large pressure cooker over high heat. Add 2 teaspoons of the oil and then the lamb and cook, turning occasionally for about 8 minutes, or until browned on all sides. Remove the lamb from the pot and discard the fat.

  • 2. Reduce the heat to medium. Add the remaining 2 teaspoons oil, the sliced onion, garlic and chilli to the pot and cook, stirring often, for about 8 minutes, or until the onion is tender and beginning to caramelise. Add 1 ½ cups of the crushed tomatoes and the water and return the lamb to the pot.

  • 3. Lock the pressure cooker lid in place and bring to high pressure over high heat, about 15 minutes. Reduce the heat to low to stabilise the pressure and cook the lamb for 50 minutes. Remove from the heat and allow the pressure to subside on its own, about 20 minutes.

  • 4. Unlock the pressure cooker and remove the lid, tilting it away from you to allow the steam to escape. Spoon any scum and oil from the top of the braising liquid. Set aside until the lamb is cool enough to handle, then pull the meat from the bones; discard the bones and cartilage and set the meat aside.

  • 5. Add the remaining ½ cup crushed tomatoes to the pressure cooker, bring to a boil over medium-high heat, and boil for about 5 minutes, or until the sauce is reduced by one-third. Add the lamb meat to the sauce and stir in the olives. Remove the pot from the heat and season the ragù to taste with salt and pepper. Cover to keep hot while the pasta cooks.

  • 6. Meanwhile, to make the gremolata, in a small bowl, mix the parsley, lemon zest, and chopped chilli. Set aside.

  • 7. To cook the pasta, bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, for about 8 minutes, or until tender but firm to the bite. Drain the pasta, reserving about ½ cup of the cooking water.

  • 8. Return the ragù to a gentle simmer over medium-low heat. Gently stir the pasta into the ragù and cook for about 1 minute, adding the reserved pasta water to moisten the mixture as needed. Remove the pot from the heat and stir in the butter and Parmesan cheese.

  • 9. Divide the pasta among four bowls. Sprinkle the gremolata and a little more Parmesan cheese over the top and serve immediately.

  • Recipe from Good Food, Good Life by Curtis Stone (Ebury Australia, $39.95)

    Related Articles

    Food

    Superfood breakfast bowl recipe

    A fresh and juicy breakfast, full of colourful goodness.

    Read more
    Food

    Nutty granola bars recipe

    Boost your energy with these simple homemade snack bars, pac...

    Read more
    Food

    Loaded sweet potato wedges recipe

    A deliciously light indulgence, topped with simple homemade...

    Read more
    Food

    Sweet and sour crunchy chicken recipe

    An incredible mix of flavours makes this chicken dish melt i...

    Read more
    Food

    Baked oats with banana and berries recipe

    A sweet and warming breakfast, bursting with fruity flavours...

    Read more
    Food

    Mexican quinoa, chickpea and corn casserole recipe

    Colourful veggies, filling chickpeas and a kick of spice mak...

    Read more
    Food

    Superfood grain bowl recipe

    A fresh and flavoursome salad with avocado, walnuts, sweet p...

    Read more