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Lamb Ragu with Pasta

8WP3 Recipe - Lamb Ragu with Pasta
Photo by: Amanda Davenport
  • 2 servings
  • Prep - 5 mins
    Cooking - 15 mins
  • Total - 20 mins
8WP3 Recipe - Lamb Ragu with Pasta
Photo by: Amanda Davenport

Looking for a pasta recipe that is good for you? This one will sure hit the spot!  

Servings: 2
Preparation: 5 mins
Cooking: 15 mins

Ingredients

  • 1 cup chicken stock (or homemade Basic Chicken Bone Stock).
  • 1 cup water.
  • 100 g shell or penne pasta (gluten-free if you prefer).
  • 2 portions of lamb shanks.
  • 1 tablespoon fresh parsley, chopped.
  • 1 tablespoon arrowroot flour (you can use tapioca flour, corn flour or potato flour instead).
  • 1 tablespoon cold water.
  • sea salt and freshly cracked black pepper, to taste.

Directions

1. In a large saucepan set over high heat, bring stock and water to the boil.

2. Add pasta and cook until almost al dente. Drain liquid (reserving 1/4 cup). Add pasta and reserved liquid back to pan.

3. Mix together arrowroot and cold water in a small bowl.

4. Add lamb and parsley to pan with pasta. Pour arrowroot mixture into the pasta and stir until sauce thickens slightly.

5. Remove from heat and serve half for dinner, place remaining portion into a container or lunchbox for tomorrow.


Note

Gluten-free option: Replace pasta with zucchini noodles or konjac noodles.

Looking for a pasta recipe that is good for you? This one will sure hit the spot!

Ingredients

  • 1 cup chicken stock (or homemade Basic Chicken Bone Stock).
  • 1 cup water.
  • 100 g shell or penne pasta (gluten-free if you prefer).
  • 2 portions of lamb shanks.
  • 1 tablespoon fresh parsley, chopped.
  • 1 tablespoon arrowroot flour (you can use tapioca flour, corn flour or potato flour instead).
  • 1 tablespoon cold water.
  • sea salt and freshly cracked black pepper, to taste.

Directions

1. In a large saucepan set over high heat, bring stock and water to the boil.

2. Add pasta and cook until almost al dente. Drain liquid (reserving 1/4 cup). Add pasta and reserved liquid back to pan.

3. Mix together arrowroot and cold water in a small bowl.

4. Add lamb and parsley to pan with pasta. Pour arrowroot mixture into the pasta and stir until sauce thickens slightly.

5. Remove from heat and serve half for dinner, place remaining portion into a container or lunchbox for tomorrow.

Note

Gluten-free option: Replace pasta with zucchini noodles or konjac noodles.