- Dusting the lamb with flour before searing helps absorb excess moisture, promoting a quicker, more even sear. It also acts as a natural thickener for the sauce.
- While browning the lamb enhances the flavour. It can be skipped if you're short on time.
- The ragu sauce can be made in bulk and frozen for a quick and easy mid-week meal.
- This dish is perfect for a weekend cook, and the flavours will continue to develop as it sits in the fridge, making it even more delicious through the week.
- If serving with pasta, shred the lamb into smaller pieces to allow the sauce to coat the pasta evenly. Alternatively, serve the larger lamb chunks as a hearty stew with mashed potatoes, rice, or polenta.
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- 1 cup (40g) dried porcini mushrooms
- 1—1.3kg lamb shanks (4—6 pieces, depending on how hungry your eaters are)
- 2 tablespoons flour, for dusting (you can use gluten-free flour if need be)
- 1/3 cup olive oil
- 4 cloves garlic, minced
- 2 sprigs rosemary, coarsely chopped
- 2 bay leaves
- ½ bunch parsley, stalks tied together, leaves chopped and reserved for garnish
- 10 sage leaves, coarsely chopped
- 1 onion, finely chopped
- 2 celery stalks, finely chopped
- 1 carrot, finely chopped
- 2 cups dry red wine
- 800g canned chopped tomatoes
- Salt flakes, to season
- Freshly-cracked black pepper, to taste
- 800g fresh lasagne sheets
- freshly-grated parmesan cheese, to garnish
- Preheat the oven to 150°C fan (170°C conventional).
- Rehydrate the dried porcini mushrooms in a cup of just-boiled water. Set aside.
- Dust the lamb shanks with flour, shaking off any excess. Heat 4 tablespoons of oil in a large pot over medium heat. Sear the lamb in the hot oil until browned on all sides. Remove from the pot and set aside.
- Add remaining oil to the pot, then add the garlic, rosemary, bay leaves, parsley stalks, sage, onion, celery and carrot. Gently sauté for about 15 minutes, stirring occasionally to prevent sticking.
- Add the lamb back into the pot and cook on high heat for a couple of minutes. Pour in the red wine to deglaze and allow it to reduce almost completely.
- Add the porcini mushrooms and their soaking liquid, along with the canned tomatoes, fill the can with water and add to the pot. Season with salt and black pepper. Cover with baking paper and a lid and cook for approximately 3 hours, or until the lamb shanks are tender and the meat is falling off the bone. Check occasionally, and add more water if needed.
- Once the lamb is tender, remove the bones and break up the lamb, stirring the mixture into a sauce. Stir in the reserved chopped parsley leaves.
- Roll the lasagne sheets into a cylinder and cut into 1cm strips. Cook the fresh pasta strips in a pot of boiling salted water for 3 minutes, then add to the lamb ragu and stir to combine.
- Serve in bowls, topped with parmesan cheese.