Lamb Shank Ragu With Mascarpone And Mint Pesto



50g streaky bacon

1 onion, finely chopped

2 cloves garlic, crushed

1 celery stalk, finely chopped

1 carrot, peeled and finely chopped

2 tbsp extra virgin olive oil

2 lamb shanks

½ cup red wine

400g tin of chopped tomatoes

½ cup beef stock

2 tbsp tomato paste

1-2 cm piece of Parmesan rind

1 tsp treacle salt and pepper

1 sprig of rosemary


1 cup mint leaves

1 cup parsley

Zest and juice of 1 lemon

2 cloves garlic, peeled

¼ cup almonds

½ cup grated Parmesan

¾ cup extra virgin olive oil

Tatua Mascarpone


  1. In a heavy pan or Dutch oven heat the oil and gently fry the bacon, onion, garlic, carrot and celery for five minutes or until the onion is translucent.
  2. Remove from the pan and set aside, adding in the shanks to brown on all sides. Once the shanks are browned add the wine to deglaze the pan.
  3. At this stage, if using a Dutch oven, put the cooked vegetables back in along with all the other ingredients. If you have been using a pan now transfer the cooked shanks, reduced wine and all the other ingredients into an oven proof dish.  Cover and cook in a low oven (150°C) for 3-4 hours. When cooked the meat should literally fall off the bone.
  4. Place Mint Pesto ingredients in a blender and puree until smooth. Season with salt and freshly ground pepper.
  5. Shred the meat through the sauce and serve tossed through cooked pasta, topped with a generous dollop of Tatua Mascarpone and mint pesto.

Tip: Double or triple this recipe and freeze the leftovers for a super quick meal or a great pie filling. Serves 4-6

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