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The Butchers Shop | Lamb Ragu with Orecchiette


Delicious slow cooked lamb shanks served over orecchiette… Nonna would be proud!


  • 2 tbsp Olive Oil
  • 4 Lamb Shanks
  • 2 Carrots (peeled and diced)
  • 2 Onions (peeled and diced)
  • 2 Celery Stalks (diced)
  • 2 Sprigs Thyme
  • 2 Sprigs Rosemary
  • 6 Garlic Cloves
  • 2 tins Crushed Tomato
  • 400g Orecchiette
  • 300g Frozen Peas
  • 50g Black Olives
  • 60g Butter
  • 1 cup, Parsley (rough chopped)


  • Preheat the oven to 140°C.
  • Heat a heavy-based casserole dish with 2 tablespoons oil. Brown the lamb shanks on all sides and remove.
  • Combine the fresh vegetables, herbs and garlic, cook until lightly coloured.
  • Add the shanks to the vegetable mix, tomatoes and add water (1lt, or until shanks are covered).
  • Cover the dish with foil and cook in the oven for 90 minutes or until the meat is tender and falling off the bone.
  • Remove shanks and shred the meat, removing any skin and sinew. Skim cooking liquid and reduce. Set aside.
  • Cook the orecchiette according to pack instructions.
  • Combine 200ml of the lamb’s cooking liquid with the shredded meat, frozen peas and black olives in a pan and bring to the simmer.
  • Stir through the butter and chopped parsley, season to taste.