Breville Test Kitchen

Lamb Shank Ragu

Name: Lamb Shank Ragu
Cook time: 1800 s
Total time: 16200 s
Yield: Serves 4
Ingredients: 2 tbsp olive oil; 4 (3½ lb) lamb shanks; Flaky sea salt - to season; Freshly ground black pepper - to season; 2 small yellow onions - finely chopped; 6 anchovy fillets - drained and chopped; 2 tsp crushed red pepper flakes; 2 medium carrots - finely chopped; 7 oz pancetta - chopped; 24 oz canned crushed tomatoes; 1 cup (8 oz) water; ¼ cup (¼ oz) firmly packed flat-leaf parsley leaves - chopped; ¼ cup (¼ oz) firmly packed oregano leaves - chopped; Soft polenta; Flat-leaf parsley leaves - chopped

An air fryer that’s a slow cooker? Hard to believe right. Turn the dial, set and forget and leave those shanks to simmer away and become meltingly tender. Bonus points for a rich hearty sauce that creates itself!

4 hrs 30 mins total time

30 mins active time

Easy

Serves 4

Ingredients

Measurements:

2 tbsp olive oil
4 (3½ lb) lamb shanks
Flaky sea salt
to season
Freshly ground black pepper
to season
2 small yellow onions
finely chopped
6 anchovy fillets
drained and chopped
2 tsp crushed red pepper flakes
2 medium carrots
finely chopped
7 oz pancetta
chopped
24 oz canned crushed tomatoes
1 cup (8 oz) water
¼ cup (¼ oz) firmly packed flat-leaf parsley leaves
chopped
¼ cup (¼ oz) firmly packed oregano leaves
chopped

To serve

Soft polenta
Flat-leaf parsley leaves
chopped

Instructions

1Heat a 4 ½-qt Dutch oven over medium-high heat until hot. Season the lamb with salt and pepper. Add 1 tablespoon of the oil and 2 lamb shanks to the Dutch oven and cook for 6 minutes, turning until brown all over. Transfer to a plate. Repeat with the remaining lamb shanks. Remove from the Dutch oven.
2Add the remaining oil and onions to the Dutch oven. Cook, stirring, for 3 minutes until soft.
3Add the anchovies and pepper flakes, cook stirring for 1 minute.
4Add the carrots and pancetta, cook stirring for 2 minutes. Pour in the crushed tomatoes and water and bring to a boil. Stir in the parsley and oregano.
5Return the lamb and any accumulated juices to the Dutch oven, ensuring the lamb is submerged in the sauce. Press a sheet of parchment paper onto the surface, this will help keep the lamb submerged.
6Cover with a tight fitting lid or double layer of foil, pressed down around the edges to seal.
7Insert the wire rack into the bottom shelf position. Preheat the oven. Select SLOW COOK/CONVECTION/ HIGH/4 hours and press start.
8Once preheated, put the lamb in the oven and cook for 4 hours. The lamb should start to fall off the bone, so take care when serving.
9Spoon the polenta into four serving bowls. Top each with 1 lamb shank and spoon over the sauce. Sprinkle with parsley, season with pepper and serve.
Tip: Before you start cooking, check that the Dutch oven has a tight-fitting lid and fits in the oven.