Lamb Shank And Tomato Ragu - cooking recipe

Ingredients

4 lamb shanks (Ask your butcher to cut shank through the bone so it can be folded over and tied up.)
4 sprigs fresh parsley
4 sprigs fresh rosemary
8 small garlic cloves, peeled
2 tablespoons extra virgin olive oil
250 ml red wine
2 tablespoons grated carrots
1 leek, finely sliced
1 tablespoon finely chopped celery
1 kg ripe tomatoes (or equivalent canned tomatoes)
500 g pasta, of your choice

Preparation

Fold each lamb shank in half and tie up with food safe twine.
Insert a sprig of parsley and rosemary, and a couple of cloves of garlic into each crack.
Brown in olive oil on both sides.
Reduce heat, remove shanks and deglaze pan with splash of red wine.
Add carrot, celery and leek and simmer gently for 5 minutes.
Cut flesh from tomatoes, slice and put in with other vegetables. Strain the remaining tomato centres through sieve into pan.
Put shanks into the sauce, cover tightly and simmer gently for about 5 hours.
Cook pasta in lots of boiling water.
Remove meat from shank bones, discard herbs and string.
Put lamb meat on pasta and smother with rich tomato sauce.
Leftover potential: Keeps two or three days in the refrigerator.