Lamb Shank Ragù with Anson Mills Grits

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 28 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 3 דקה זמן קריאה

This slow-cooked lamb shank ragù is the ultimate high-protein comfort food, offering deep, complex flavours from a base of bourbon, sun-dried tomatoes, and earthy mushrooms. The lamb is simmered gently for hours until completely tender, resulting in a rich, savoury sauce that perfectly complements the addition of fresh, slightly bitter radicchio and bright spring onions added just before serving.

Traditionally served with pasta, this gourmet version pairs the ragù with silky, stone-ground grits enriched with sharp Manchego cheese and a touch of soured cream. It is a sophisticated yet hearty homemade meal that is perfect for a weekend dinner or a special occasion. Providing a nutritious and filling balance of fats and protein, this dish is as nourishing as it is indulgent.

Ingredients for Lamb Shank Ragù with Anson Mills Grits

900g lamb shanks
Rounded 1/2 teaspoons kosher salt
60 מ"ל שמן זית, מחולק
240ml chopped red onion
2 שיני שום גדולות, קצוצות
80g chopped plum tomatoes
2 tablespoons finely chopped sun-dried tomatoes
50g chopped celery
50g chopped fresh oyster mushrooms or white mushrooms
1/4 cup chopped fennel bulb
1 teaspoon thyme leaves
1/2 teaspoons hot red pepper flakes
725ml chicken stock or reduced-sodium chicken broth
240ml bourbon
1/2 tablespoons cider vinegar
1 teaspoon Worcestershire sauce
1 כפית רוטב סויה
1 teaspoon mild honey
120ml chopped radicchio
1 spring onion, chopped
350ml chicken stock or reduced-sodium chicken broth
350ml water
180ml whole milk plus additional if necessary
120ml quick-cooking grits (preferably Anson Mills)
1 (1/2-pound) piece Manchego cheese (preferably raw sheep's milk)
1 tablespoon soured cream
1 teaspoon fine sea salt

How to make Lamb Shank Ragù with Anson Mills Grits

Pat lamb shanks dry and season with kosher salt (rounded 1/2 teaspoons ) and 1/4 teaspoons pepper. Heat 2 tablespoons oil in a 5-quart heavy pot over medium-high heat until it shimmers. Brown shanks on all sides, 6 to 7 minutes, then transfer to paper towels to drain. Add remaining 2 tablespoons oil to pot, then cook onion, garlic, plum tomatoes, sun-dried tomatoes, celery, mushrooms, and fennel with thyme, red pepper flakes, and 1/2 teaspoons pepper, stirring occasionally, until softened, 4 to 5 minutes.

Return lamb shanks to pot with stock, bourbon, vinegar, Worcestershire sauce, soy sauce, and honey and bring to a boil. Reduce heat to low and simmer, covered, stirring occasionally, until meat is very tender, 3 to 3 1/2 hours.

Remove meat from bones, discarding bones, and skim fat from cooking liquid, then return meat to pot. Simmer ragù, uncovered, stirring frequently, 15 minutes.

Just before serving, stir in radicchio and spring onion.

Bring stock, water, and milk to a boil in a 2-quart heavy saucepan. Add grits in a stream, whisking, then cook over low heat, uncovered, stirring frequently, until grits are tender and thickened to the consistency of loose oatmeal, about 20 minutes.

Toward end of cooking, finely grate one fourth of cheese (240ml ) and add to grits along with soured cream, sea salt, and pepper to taste. Stir until cheese has melted. If grits are too thick, stir in some additional milk.

Serve ragù over grits and top with shavings of cheese.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.