Lamb Shank and Roasted Red Capsicum Bell Pepper Ragu
Indulge in the deeply satisfying flavors of this Lamb Shank and Roasted Red Capsicum Bell Pepper Ragu—a rustic, slow-cooked masterpiece that’s perfect for hearty dinners and special occasions. Tender, fall-off-the-bone lamb shanks are braised in a robust tomato and red wine sauce enriched with sweet, smoky roasted red capsicums, aromatic herbs, and earthy vegetables. The result is a luxurious ragu that’s both comforting and elegant. Served over creamy mashed potatoes, velvety polenta, or freshly made pasta, this dish showcases the magic of oven-braising and slow cooking. Elevate your meal with this sumptuous lamb shank ragu recipe, ideal for impressing guests or treating yourself to gourmet comfort food.
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Recipe Information
Ingredients
- 4 pieces lamb shanks
- 3 pieces red capsicum (bell peppers)
- 3 tablespoons olive oil
- 1 large onion
- 2 medium carrot
- 2 pieces celery stalk
- 4 pieces garlic cloves
- 28 ounces canned whole peeled tomatoes
- 1 cup red wine
- 2 cups beef or chicken stock
- 2 tablespoons tomato paste
- 2 sprigs rosemary (fresh)
- 3 sprigs thyme (fresh)
- 1 piece bay leaf
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Preheat your oven to 200°C (400°F).
Cut the red capsicums in half, remove seeds and stems, and place them cut side down on a baking tray. Drizzle with 1 tablespoon of olive oil. Roast in the oven for 20 minutes or until the skins are charred and blistered. Remove from the oven, place them in a bowl, and cover with plastic wrap to steam for 10 minutes. Peel off the skins and set the roasted capsicums aside.
Pat the lamb shanks dry with paper towels and season all sides with salt and pepper.
In a large oven-safe pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Sear the lamb shanks on all sides until browned, about 3-4 minutes per side. Remove the shanks and set aside.
Reduce the heat to medium. In the same pot, add the diced onion, carrot, and celery. Sauté for 5-7 minutes until softened.
Mince the garlic and add it to the pot. Cook for 1 minute until fragrant.
Stir in the tomato paste and cook for another minute to enhance its flavor.
Pour in the red wine, scraping the bottom of the pot to deglaze and release any browned bits. Let it simmer for 2-3 minutes until slightly reduced.
Add the canned tomatoes (crush them with your hands or a spoon), roasted capsicums (chopped), and the beef or chicken stock.
Tie the rosemary, thyme, and bay leaf together with kitchen twine and add them to the pot.
Return the lamb shanks to the pot, making sure they are mostly submerged in the liquid.
Bring the mixture to a simmer, then cover with a lid and transfer the pot to a preheated oven at 160°C (320°F). Braise for 2 1/2 to 3 hours or until the lamb shanks are tender and falling off the bone.
Remove the pot from the oven. Discard the herb bundle and skim off any excess fat from the surface of the sauce, if necessary.
Serve the lamb shanks with the ragu over a bed of creamy mashed potatoes, polenta, or fresh pasta. Garnish with freshly chopped parsley if desired.
Nutrition Facts
Calories |
2181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.6 g | 134% | |
| Saturated Fat | 31.9 g | 160% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 5666 mg | 246% | |
| Total Carbohydrate | 131.5 g | 48% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 73.1 g | ||
| Protein | 136.3 g | 273% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 504 mg | 39% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 5746 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
