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

  1. Sear the lamb shank in a pan with olive oil and place in a pot with the red wine and the remaining ingredients.
  2. Place in the oven and cook for 2-3 hours or until the lamb is tender.
  3. Once the lamb is cooked, shred with 2 forks and mix with the sauce.
  4. Cook the pasta in a saucepan with boiling water until tender, drain and place a serving sized portion in a serving bowl.
  5. 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.
  6. For the non-meat version, cut the eggplant into chunks and bake until tender.
  7. 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.
  8. 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