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Chef Series: Kyle’s Slow Cooked Lamb Shank Ragu

We've teamed up with Auckland chef, Kyle Evans, on a gourmet recipe collection. This Lamb Shank Ragu is a warming and nourishing meal for Winter!  

Serves 2


1-2 Magills Slow Cooked Lamb Shank(s)

400gm Chopped tomatoes 

Olive oil

250ml Vege stock or water 

250ml Red wine 

2 Stalks Celery

1 Brown onion

2 Carrots

1 Garlic clove

1 Bay leaf 

2 cups Orecchiette pasta 




Olive oil

Fresh Rosemary, Thyme, Mint

1 Garlic clove 

Salt & pepper 




Stary by peeling and dicing your carrot, onion and celery. Saute in olive oil until softened, then add your red wine and stir until it’s a sticky consistency. 


Heat your shank up by placing it in a separate pot of boiling water, whilst still in the bag, until the juice has turned to liquid. Then add your shank, juice from the bag, canned tomatoes, stock and bay leaves to your vegetables. Simmer on a low-medium heat until the liquid has reduced and it is thick and the meat has come off the bone. 


While your meat and veggies are simmering, chop fresh mint, rosemary, thyme and garlic. Place in a small bowl and cover with olive oil to infuse. 


Once the meat/sauce mixture is 10 minutes away from being done, cook your pasta. Fill a pot with water. Once boiling, add salt and pasta and cook until al dente. 


When everything is done, place pasta & ragu in a bowl and top with ricotta and your herb-infused olive oil. 


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