Lamb Shank Ragu

Tim made this one. It was super yummy and reasonably priced .... I thought it was a bit like spaghetti bolognaise with better meat!

Ingredients:
1 onion, finely chopped
2 cloves garlic, crushed
1 celery stalk, finely chopped
1 carrot, finely chopped
2 Tbsp your chosen oil
2 lamb shanks
1/2 cup red wine
400g tin chopped tomatoes
1/2 cup beef stock
2 Tbsp tomato paste
1 Tsp treacle (we used molasses)
1 sprig rosemary
1 bay leaf

In a heavy pan heat the oil and gently fry the onion, garlic, carrot and celery until golden and translucent. Remove from the pan and set aside, adding the in lamb shanks to brown on all sides. Once the shanks are browned, add the wine to deglaze the pan.

Transfer the shanks, reduced wine, and all other ingredients to an ovenproof dish or slow cooker. If putting in the oven, cook for 2-3 hours at 150deg.

When cooked, the meat should fall off the bone. Shred the meat into the sauce and serve tossed through cooked pasta, topped with parmesan.