We don’t have to eat very many extra calories to put on quite a lot of weight over a short period of time. Just a little bit each week gives you a kilo or two at the end of the year and a few years go by and you’ve put on a lot of weight. You can save calories by doing something simple -replacing meat in your diet twice a week, and in our Minus the Meat segment we show you how. Today – a delicious lamb ragu or try the Minus the Meat version using eggplant. See which wins in the kitchen!
Ingredients
With Meat
- Lamb shank
- Red wine
- Mushrooms
- Carrots, diced
- Onion
- Mushrooms
- Canned tomatoes
- Pasta
- Parmesan cheese
Without meat
- Eggplant
- Olive oil
- Onion
- Garlic
- Chilli
- Olives
- Canned tomatoes
- Asparagus
- Carrots, diced
- Mushrooms
- Wholemeal pasta
- Parmesan cheese
Method
- Sear the lamb shank in a pan with olive oil and place in a pot with the red wine and the remaining ingredients.
- Place in the oven and cook for 2-3 hours or until the lamb is tender.
- Once the lamb is cooked, shred with 2 forks and mix with the sauce.
- Cook the pasta in a saucepan with boiling water until tender, drain and place a serving sized portion in a serving bowl.
- For the meat version, place the lamb and sauce on top of the cooked pasta. For the non-meat version cut the eggplant into chunk and spoon onto the cooked pasta with the sauce.
- For the non-meat version, cut the eggplant into chunks and bake until tender.
- For the non-meat version, heat olive oil in a pan and cook the onion, asparagus, garlic and chilli. Add in the olives and stir to combine.
- Place the eggplant or lamb and sauce on top of the cooked pasta, the vegetables, spoon the sauce over the top and grate over parmesan cheese.
Tonic TV | T-S032 |S02E02