Lamb Shank And Roasted Red Capsicum (Bell Pepper) Ragu - cooking recipe

Ingredients

olive oil
4 lamb shanks
1 onion, finely chopped
2 stalks celery, finely chopped
2 garlic cloves, crushed
500 ml dry white wine
2 cups veal stock or 2 cups beef stock
1 (400 g) can chopped Italian tomatoes
3 sprigs flat leaf parsley
4 red capsicums, roasted until skin blackens, peeled, seeded, thinly sliced
1/4 cup finely sliced flat leaf parsley

Preparation

Heat 2 tablespoons olive oil in a heavy based casserole and brown shanks over a medium heat, then remove from heat and set aside.
Add one more tablespoon olive oil to the same pan and add onion, celery and garlic and stir over medium heat for 5 minutes. Add the wine and bring to the boil, scraping up any pieces stuck to the bottom of the pan.
Return the lamb shanks to the casserole and simmer covered for 20 minutes over a low heat. Add the remaining ingredients except the chopped parsley and simmer a further 10 minutes.
Transfer to a 180c oven and cook, covered, for 2 hours or until meat is almost falling from the bone.
Remove lamb and parsley-discard parsley, cool lamb slightly then shred meat with fingers, discarding bones and fat.
Simmer sauce until reduced by one third, then return lamb to pan and heat through (about 5 minutes).
Season to taste with freshly ground black pepper, stir the sliced parsley through and serve over a pasta such as papperdelle (a wide, flat one) with parmesan or pecorino cheese.