Lamb Ragu

1 carrot

1 onion

2 cloves garlic

2 lbs Lamb Shanks

1 cup red wine

1 can 14oz fire roasted diced tomatoes

2 cups chicken stock

2-3 rosemary sprigs

1 bay leaf

3-4 tablespoon olive oil

Salt and pepper

Pappardelle pasta

Pecorino cheese

Prep the Lamb Shanks with Olive Oil for a binder and seasoned with Goette Farms Seasoning Blend (or your seasoning of choice)

Smoke the Lamb Shanks for 2 hours at 225-230 degrees.

Add another 1-2 tablespoon of olive oil to the Dutch Oven (or your pan of choice) and saute the finely chopped carrot & onion slowly until soft but not browned (about 10 minutes).

Once soft, add the finely chopped garlic and sauté until fragrant. Add the lamb back to the pan and mix to combine. Add the red wine and reduce by half.

Once reduced, add the stock and canned tomatoes. Add the rosemary and bay leaf and a pinch of salt and pepper.

Let the ragu simmer slowly on a medium-low heat, uncovered for 2 hours. If it starts to dry out too much add a little more water or stock.

Once ready, taste and add more salt as needed. Bring a large pot of salted water to a boil and cook your pasta of choice until al dente while keeping the ragu warm.

Recipe Courtesy of Chef Paul Mahoney of Stillwater, MN