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Cette version facile des fameux jarrets d’agneau ne requiert pas de cuisson au four — tout se fait dans une seule et même casserole! Un excellent moyen d’apprivoiser cette viande classique des repas de Pâques qui mériterait d’ailleurs une plus grande place sur nos tables à l’année.
Main dishes

Mezzi rigatoni with lamb ragù

Cette version facile des fameux jarrets d’agneau ne requiert pas de cuisson au four — tout se fait dans une seule et même casserole! Un excellent moyen d’apprivoiser cette viande classique des repas de Pâques qui mériterait d’ailleurs une plus grande place sur nos tables à l’année.

We love a good slow-cooked meal, especially on special occasions when we want to serve up something delicious that not only feeds a crowd, but also doesn’t leave us tied to the stove. This lamb ragù is a great recipe you can prepare in advance, so that you can make the most of your company. What’s more, this easy version using lamb shanks is prepared in one simple, single pot. It’s a great way to showcase the classic Easter meat, which, in our opinion, should be served much more frequently throughout the year! You’ll need to factor in the cooking time, but that just means you’ll have extra time to put the finishing touches on your other dishes and relax … or maybe organize the Easter egg hunt!

Preparation 15 min
Cooking time 2 hrs
Portions 4-6

Ingredients

Preparation

  1. Season all sides of the shanks with salt and pepper. In a large saucepan with a lid, heat the olive oil over medium heat. Add the seasoned shanks to the pan and sear them over medium-high heat until browned all over, about 12 minutes.
  2. Reduce the heat to medium and add the onion and garlic. Cook until the onion is translucent, about 2 to 3 minutes.
  3. Add the white wine and let reduce, about 1 minute. Season with salt and black pepper to taste.
  4. Incorporate the tomato basil sauce, reduce the heat to low, and cover. Simmer for about 2 hours, turning them occasionally.
  5. Once the lamb is cooked, separate the meat from the bones. Add the only meat to the sauce. Discard the rest.
  6. Bring a large pot of salted water to a boil. Cook the mezzi rigatoni according to the instructions on the package.
  7. Drain the pasta and add it to the sauce. Toss well to coat. Remove from the heat and add the Pecorino Romano. Mix well.
  8. Garnish individual portions with more finely grated cheese and chopped parsley.
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