Nutrition balance score
Good
Glycemic Index
48
Low
Glycemic Load
34
High
Nutrition per serving
Calories611.6 kcal (31%)
Total Fat21.3 g (30%)
Carbs71.5 g (28%)
Sugars6.4 g (7%)
Protein30.2 g (60%)
Sodium263.1 mg (13%)
Fiber6.6 g (23%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 Tbspextra virgin olive oil
400glamb shank
1 sprigrosemary
0.5onion
small, finely chopped
0.5celery stalk
finely chopped
1carrot
small, finely chopped
1 Tbsptomato purée
stirred into 2 tbsp red wine
2 Tbspred wine
2 x 400gcans of chopped plum tomatoes
400gfresh tagliatelle
sea salt
freshly ground black pepper
grated parmesan cheese
to serve
Instructions
Step 1
Heat the olive oil in a medium saucepan over a medium heat, add the lamb shank and seal well all over, then remove and set aside. To the same pan, add the rosemary sprig and vegetables, and sweat for a couple of minutes, then return the lamb to the pan, and season with salt and pepper. Stir in the tomato purée mixture and the chopped tomatoes, along with half a tomato can of water. Bring to the boil, then reduce the heat, cover and cook gently for 2 1/2 hours.
Step 2
Remove the lamb shank and take the meat off the bone, discarding the bone. Break the meat into small pieces and set aside.
Step 3
Bring a large saucepan of salted water to the boil and cook the tagliatelle for 1-3 minutes or until al dente. Drain the pasta, then combine with the tomato ragù. Serve with the pieces of lamb and some freshly grated Parmesan.
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