From Gary Fenn, Rayleigh Food blogger…
“I had a great big clear out of the freezer and unearthed heaps of lamb and pork. Great big lamb shanks and chunks of pork all solid as rock and crying to be used up. I couldn’t resist the opportunity to make a slow cooked pork and lamb ragu. Kinda traditional style, but I used a few Knorr flavour pots to kick things along. If you don’t have stock pots, add about 6 cloves of crushed garlic and a tablespoon of dried Italian herbs such as oregano, basil, or parsley. I didn’t even have an…”
Find the recipe here.