Lamb Shank Ragù with Anson Mills Grits
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026
Meets Patient’s editorial guidelines
- DownloadDownload
- Share
- Language
- Discussion
This slow-cooked lamb shank ragù is the ultimate high-protein comfort food, offering deep, complex flavours from a base of bourbon, sun-dried tomatoes, and earthy mushrooms. The lamb is simmered gently for hours until completely tender, resulting in a rich, savoury sauce that perfectly complements the addition of fresh, slightly bitter radicchio and bright spring onions added just before serving.
Traditionally served with pasta, this gourmet version pairs the ragù with silky, stone-ground grits enriched with sharp Manchego cheese and a touch of soured cream. It is a sophisticated yet hearty homemade meal that is perfect for a weekend dinner or a special occasion. Providing a nutritious and filling balance of fats and protein, this dish is as nourishing as it is indulgent.
In this article:
Continue reading below
Ingredients for Lamb Shank Ragù with Anson Mills Grits
900g lamb shanks
Rounded 1/2 teaspoons kosher salt
60ml olive oil, divided
240ml chopped red onion
2 large garlic cloves, chopped
80g chopped plum tomatoes
2 tablespoons finely chopped sun-dried tomatoes
50g chopped celery
50g chopped fresh oyster mushrooms or white mushrooms
1/4 cup chopped fennel bulb
1 teaspoon thyme leaves
1/2 teaspoons hot red pepper flakes
725ml chicken stock or reduced-sodium chicken broth
240ml bourbon
1/2 tablespoons cider vinegar
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
1 teaspoon mild honey
120ml chopped radicchio
1 spring onion, chopped
350ml chicken stock or reduced-sodium chicken broth
350ml water
180ml whole milk plus additional if necessary
120ml quick-cooking grits (preferably Anson Mills)
1 (1/2-pound) piece Manchego cheese (preferably raw sheep's milk)
1 tablespoon soured cream
1 teaspoon fine sea salt
How to make Lamb Shank Ragù with Anson Mills Grits
Back to contentsPat lamb shanks dry and season with kosher salt (rounded 1/2 teaspoons ) and 1/4 teaspoons pepper. Heat 2 tablespoons oil in a 5-quart heavy pot over medium-high heat until it shimmers. Brown shanks on all sides, 6 to 7 minutes, then transfer to paper towels to drain. Add remaining 2 tablespoons oil to pot, then cook onion, garlic, plum tomatoes, sun-dried tomatoes, celery, mushrooms, and fennel with thyme, red pepper flakes, and 1/2 teaspoons pepper, stirring occasionally, until softened, 4 to 5 minutes.
Return lamb shanks to pot with stock, bourbon, vinegar, Worcestershire sauce, soy sauce, and honey and bring to a boil. Reduce heat to low and simmer, covered, stirring occasionally, until meat is very tender, 3 to 3 1/2 hours.
Remove meat from bones, discarding bones, and skim fat from cooking liquid, then return meat to pot. Simmer ragù, uncovered, stirring frequently, 15 minutes.
Just before serving, stir in radicchio and spring onion.
Bring stock, water, and milk to a boil in a 2-quart heavy saucepan. Add grits in a stream, whisking, then cook over low heat, uncovered, stirring frequently, until grits are tender and thickened to the consistency of loose oatmeal, about 20 minutes.
Toward end of cooking, finely grate one fourth of cheese (240ml ) and add to grits along with soured cream, sea salt, and pepper to taste. Stir until cheese has melted. If grits are too thick, stir in some additional milk.
Serve ragù over grits and top with shavings of cheese.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
28 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors

Ask, share, connect.
Browse discussions, ask questions, and share experiences across hundreds of health topics.

Feeling unwell?
Assess your symptoms online for free
Sign up to the Patient newsletter
Your weekly dose of clear, trustworthy health advice - written to help you feel informed, confident and in control.
By subscribing you accept our Privacy Policy. You can unsubscribe at any time. We never sell your data.