Vanna's ciccioneddus with lamb ragù from Pasta Grannies: The Secrets of Italy's Best Home Cooks (page 193) by Vicky Bennison

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MilduraSO on March 14, 2022

    I made a variation of this with lamb shanks instead of lamb steaks (about 800g). I used considerably more water for the initial cooking but otherwise followed the recipe as written. I cooked the shanks covered for about 2 hours until the meat literally fell off the bone. After removing the bones I cooked it uncovered until it had reduced to a thick sauce. I’m a vegetarian so didn’t eat it myself but my husband was so impressed he took some into work for a colleague. He’s never given food to colleagues so I think that’s testament to how good this recipe is.

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