Kev The Butcher's Lamb Ragout
2-3 Mick's Meat Barn Lamb Shanks
1 Mick's Meat Barn Ham Hock
1 Large Carrot, diced
2 Celery Stalks, diced
1 Large Zucchini, diced
3 Shallots, finely sliced
3 Silverbeet Leaves, finely sliced
1 can Chickpeas, drained & rinsed
1.5L Chicken Stock
1/4 cup Balsamic Vinegar
2 tsp Dried Oregano
1/4 cup Fresh Basil, finely sliced
1/4 cup Fresh Parsley, finely sliced
1 tsp Sea Salt
Freshly Cracked Black Pepper, to taste
Dried Chilli Flakes, to taste
1 tsp Smoked Paprika
4 Garlic Cloves, minced
1 Jar of Passata
Step One - Prepare the vegetables and herbs. In a large soup pan combine the lamb shanks, ham hocks, vegetables, chick peas, herbs and spices. Add the chicken stock and add enough water to cover the cover the contents.
Step Two - Bring the ragout to a boil for 30 minutes before reducing to a low-medium heat and allowing to simmer for 3 hours. Skim the surface and top up with boiling water as necessary.
Step Three - Once the meat has started to shift from the bone, remove from the pan. Shred the meat from the bone. Discard the ham hock skin and bones. Add the shredded meat back to the ragout, along with the passata and balsamic vinegar. Allow to simmer over a low-medium heat for another hour to allow for the flavours to combine.
Step Four - Serve alongside pasta or polenta.