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Lamb and Rosemary Ragu
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This ragu can be made just as successfully with about 700g cubed lamb shoulder instead of the shanks. Just cut half an hour off the time it sits in the oven and use 200ml less stock. Serve with plenty of grated Pecorino
An Italian classic works splendidly here.
Typical values per serving:
This recipe was first published in February 2009.