Tomato and Anchovy Lamb Shank Ragu With Risoni By Poh Ling Yeow

Cook time

15 minutes




  • ¼ cup olive oil
  • 3 medium brown onions, diced 5mm
  • 3 cloves garlic, peeled, crushed
  • 12 anchovy fillets, roughly chopped
  • 1 large carrot, chopped finely
  • 1 stick celery, chopped finely
  • 6 medium lamb shanks, scored to the bone at its fleshiest parts, a few times
  • 1 large red capsicum, diced into 1cm pieces*
  • 2 bay leaves
  • 2 tins crushed tomatoes
  • 1 cup red wine
  • 1 cup beef stock
  • 2 tsp red wine vinegar


  • Prep Time: 15 minutes
    Cook Time: 35 minutes
    Serves: 6
  • Step 1 Set the Crock-Pot Express Easy Release Multi-Cooker on BROWN/SAUTÉ. Press START/STOP. Combine the olive oil, onions, garlic, anchovies, carrot and celery in the cooker and sauce until soft and translucent but not browned.
  • Step 2 Add the shanks, capsicum, bay leaves, tomatoes, wine and stock. Secure the lid, ensure the Steam Release Dial is in the ‘Seal’ (closed) position and select MEAT/POULTRY. Press START/STOP.
  • Step 3 When cooking has finished, release the steam and remove the lid. Stir in the vinegar.
  • Step 4 Remove the shanks from the pot. Shred the meat off the bone and return to the pot. Taste and season with salt and pepper if needed.
  • Step 5 Serve hot with about ½ cup of the cooked risoni, (also can be cooked in the Crock-Pot Express). Garnish with parsley.
  • *If using large lamb shanks, add an extra 10 minutes for the cook time.
  • Crock-Pot® Express Easy Release Multi-Cooker CPE210 Recipe

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