Christmas Dinner Lamb Pasta Recipe Yeast Free Braised lamb shank and chestnut ragu with orzo Michael Catling23 June 2025063 views Save this lamb shank recipe for Easter and beyond: it works for all seasons and celebrations and produces a gorgeously rich and intense ragu that your guests will remember for a long time. When I’m cooking for a special occasion, this is the recipe I always fall back on. Lamb shanks are a little more pricey than lamb mince, but boy do they give you bang for your buck. I’ve used two shanks as the base for my sweet and aromatic ragu, which is intensely flavoured with all those gorgeous lamb juices. After 2 hours in the oven, the meat literally falls off the bone and just needs to be shredded and folded through the orzo for a bit of theatre at the dinner table. The chestnuts are optional, but they might just be my new favourite ‘cheat’ ingredient. I’ve always got a packet to hand to add pops of sweetness and elevate an everyday dish into something a bit special. How To Make Braised Lamb Shank And Chestnut Ragu With Orzo Chef Catling’s recipe notes Recipe: Braised lamb shank and chestnut ragu with orzo Frequently asked questions Tips & Notes To Know Skim the sauce: Lamb shanks can release a lot of fat. Skim this off the surface toward the end of cooking for a cleaner, richer sauce. Adapt to suit your budget: If lamb shanks are still too pricey, lamb neck, lamb shoulder or beef shin are excellent substitutes. They’re tough cuts that become beautifully tender after slow cooking. Lamb shank and chestnut ragu with orzo Pin Print Ingredients 1 tbsp olive oil2 large lamb shank (about 400/500g each)1 large red onion, finely sliced2 small carrots, peeled and finely diced1/2tsp mixed spice1/2 tbsp fresh rosemary, finely chopped3 garlic cloves, crushed400ml lamb stock1 x 400g can chopped tomatoes1 cinnamon stick1 dried bay leaf16 cherry tomatoes1/2 tbsp dried oregano1/2 x 180g pouch cooked chestnuts1/2 tbsp honey250g dried orzo Instructions Step 1Heat the olive oil in a large casserole dish over a medium heat and brown the lamb shanks all over for 5 minutes or until nicely coloured. Remove and set aside. Step 2In the residual oil, toss in the red onion and carrots and cook gently for 5 minutes or until starting to soften, adding a splash of water if necessary if it starts to catch. Step 3Stir in the mixed spice, rosemary and garlic and cook for 1 minute more. Add the lamb shank back to the pan and pour over the lamb stock and chopped tomatoes. Season with salt and pepper and stir in the bay leaf and cinnamon stick. Step 4Cover the casserole dish with a lid and cook in a preheated oven at 180C for 2 hours or until the lamb meat pulls off the bone. Add the oregano, chestnuts, cherry tomatoes and honey for the final 30 minutes of cooking. Step 5With 5 minutes to go, add the orzo to a pan of salted boiling water and cook according to pack instructions while the lamb ragu rests. Step 6Drain the orzo, if necessary, reserving a few dregs of pasta water. Stir the orzo and starchy water through the tomato sauce (don’t forget to discard the bay leaf and cinnamon stick) and shred the lamb at the table before serving. Tag me on Instagram at @Chef_Catling. Frequently Asked Questions How Do I Thicken The Ragu If It Is Too Watery? To thicken any sauce, mix 1 tablespoon each of cornflour and water until well combined. Gradually stir into your sauce or stew until it reaches the desired consistency. Should I Use Fresh Or Dried Herbs? Dried herbs are an inexpensive staple in my store cupboard and tend to have a deeper flavour than fresh. They benefit from some cooking to rehydrate the leaves, though if you add them too early to a dish or boil them to death, they will turn black and potentially ruin the final product. Fresh, leafy herbs like basil, parsley and coriander are best added towards the end of cooking (or preferably after) to preserve their fragrance and vibrancy, while woody herbs like rosemary and thyme release their flavours and aromas gradually and benefit from longer cooking times. Just remember the 3:1 ratio. Triple the volume if you want to use fresh herbs instead of dried. Divide the volume by three if you want to use dried herbs instead of fresh. Should I Use Packet Or Fresh Chestnuts? Chestnuts are an autumn fruit, hence they are only ‘in season’ between September and November. Outside of this period, you can save yourself a lot of money and hassle by purchasing chestnuts which have already been cooked, peeled and vacuum-packed. Merchant Gourmet is the market leader, but you can pick up own-brand ranges from Lidl and Aldi for two thirds of the price.