Lamb Shanks With Mushroom Ragout

Serves: 4
POINTS per Serve: 6.5
Core: YES
Prep Time: 15 minutes
Cooking Time: 2.5 - 3 hours


Ingredients
lean lamb shanks - 4 x 100g
garlic cloves - 1 crushed
onion - 1 medium, diced
carrot - 1 medium, diced
celery - 2 sticks, trimmed, chopped
button mushrooms - 400g sliced
chicken stock - 3 cups, made using stock cubes
dried bay leaf - 1
chopped tomatoes - 1 x 400g can
bowtie pasta - 240g
fresh flat-leaf parsley - 1/4 cup, chopped


How To

1. season lamb with salt and freshly ground pepper. spray a large non stick casserole dish with oil. heat over high heat. add lamb and cook, turning to cook evenly, for 5 minutes or until browned. transfer to a plate. add garlic, ionion, carrot and celery. cook over medium heat for 4 minutes or until softened. add mushrooms and cook for 2 minutes.

2. 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.

3. remove lamb from sauce and cover with foil to keep warm. cook the sauce for 10 minutes over a high heat or until reduced by a third. return lamb to sauce.

4. cook pasta in a large saucepan of boiling salted water following packet instructions or until temder. place pasta in bowls and top with lamb. spoon mushroom ragout over the pasta and scatter with chopped parsley to serve.