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.
Serves44
Cook time3 hr 20 mins3 hour 20 minutes
Prep time20 mins20 minutes
Ingredients
1 tbs olive oil
2 Coles Australian Lamb Shanks
200g button mushrooms, thinly sliced
1 brown onion, finely chopped
1 carrot, peeled, finely chopped
2 celery sticks, finely chopped
2 garlic cloves, crushed
3/4 cup (185ml) dry red wine
700g bottle tomato passata
1 cup (250ml) beef
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
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
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.
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.
Step 3
Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.
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.
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
Description
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.
Method
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.
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.
Step 3
Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.
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.
