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Lamb and mushroom ragu

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Step up your dinner game and make this easy lamb and mushroom ragu. Filled with rich tomato passata, it’s a comforting dish that’s sure to impress.

  • Serves4
  • Cook time3 hour 20 minutes
  • Prep time20 minutes
Lamb and mushroom ragu

Ingredients

  • 1 tbs olive oil
  • 2 Coles Australian Lamb Shanks
  • 200g button or cup mushrooms, thinly sliced
  • 1 brown onion, finely chopped
  • 1 carrot, peeled, finely chopped
  • 2 celery sticks, finely chopped
  • 2 garlic cloves, crushed
  • ¾ cup (185ml) dry red wine
  • 700g btl tomato passata
  • 1 cup (250ml) beef or chicken stock
  • 2 bay leaves
  • 4 thyme sprigs
  • 1 rosemary sprig
  • 375g pkt fresh lasagne sheets, cut into 3cm-wide ribbons
  • 1 tbs coarsely chopped rosemary
  • 1 tbs coarsely chopped flat-leaf parsley
  • 2 tsp orange zest

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Heat oil in a large saucepan over medium-high heat. Add the lamb and cook, turning occasionally, for 5-7 mins or until brown all over. Transfer to a heatproof bowl. Add mushroom to the pan. Cook for 5 mins or until tender. Transfer to the bowl.
  2. Step 2

    Add onion, carrot, celery and garlic to pan. Cook, stirring, for 5 mins or until onion softens. Return lamb and mushroom to pan. Add the wine. Bring to the boil. Add passata, stock, bay leaves, thyme and rosemary sprigs. Bring to the boil. Reduce heat to low. Cook, covered, for 3 hours or until lamb is falling off the bone. Use tongs to transfer lamb to a heatproof bowl. Use 2 forks to coarsely shred. Discard bones. Return to tomato mixture. Season.
  3. Step 3

    Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.
  4. Step 4

    Divide pasta and ragu among serving bowls and combine. Combine chopped rosemary, parsley and orange zest in a bowl. Sprinkle over pasta mixture.