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Orrechiette with Lamb and Garlic Ragu

This recipe is from episode 39 of Good Chef Bad Chef series 3.



  • 1.

    Rub lamb shanks with garlic, cumin, anchovies, salt and pepper.

  • 2.

    Allow to stand for 1 hour. Seal the shanks in a heavy based pan and remove.

  • 3.

    Sweat garlic in oil until golden. Add onion, carrot, celery and fennel.

  • 4.

    Cook for 4 min. Add rosemary and thyme and sweat for 2 min.

  • 5.

    Add white wine to deglaze, reduce by half.

  • 6.

    Add the shanks back to the pan with chicken stock.

  • 7.

    Bring to the boil and simmer for 2 ½ hours until shanks are tender.

  • 8.

    Rove shanks from the pan and feather the meat.

  • 9.

    Place the meat back into the pan. Add orecchiette and spinach.

  • 10.

    Finish with lemon juice and season. Serve and finish with parmesan.

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» Top Wine Matches For This Recipe

Andrew Graham

Cabernet Sauvignon, Merlot and Shiraz are the best wines to pair with Orrechiette with Lamb and Garlic Ragu.


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