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Curly fettuccine with lamb shank ragu


  • Brown the lamb shanks in hot oil in a large heavy-bottomed pot. Then drain well and set aside.
  • Remove any excess oil from the pot and briefly saute the onions, carrots and celery with 2 crushed garlic cloves. Add the wine and reduce a little, stirring and scraping the bottom of the pot as you do so. Then add the tomatoes, stock, balsamic, thyme, bay leaves and seasonings. Bring to the boil and return shanks to the pot. Cover and gently simmer for 2 hours.  
  • To make the gremolata, mix together the lemon and orange zest, 2 grated garlic cloves and parsley. Cover with clingwrap and set aside.
  • When the shanks are ready, remove, allow to cool a little and dice the meat, discarding all fat and sinew. Then reduce the sauce a little, return meat to the pot and check for seasoning. 
  • At the same time, cook the pasta in plenty of lightly salted, boiling water until al dente. Drain well.
  • To serve, mound the fettucine in individual bowls and top with a generous portion of lamb and a sprinkling of gremolata.


  • olive oil
  • 8 lamb shanks, French trimmed
  • 2 onions, chopped
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 4 garlic cloves
  • ½ cup dry white wine
  • 2 cans diced tomatoes, drained a little
  • 3 cups beef stock
  • 3 tbsp balsamic vinegar
  • 2 thyme sprigs
  • 2 bay leaves
  • freshly ground salt & pepper
  • grated rind of 1 lemon
  • grated rind of 1 orange 
  • 3 tbsp freshly chopped parsley
  • 600 gm curly fettuccine

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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