Amazing dinner to try as we come into the colder nights. If you’re gluten free, swap pasta for a gluten free option. Serves approximately 5.
Ingredients
Lamb shoulder
1 brown onion
2 carrots
3 celery stick
3 garlic clove
2 tsp salt
½ tsp cracked pepper
25ml extra virgin olive oil
30g tomato paste
250ml beef stock
100ml red wine
800g tinned tomatoes
12g Italian herbs
2 bay leaves
400 pappardelle pasta
5g fresh basil
10g parmesan cheese
Method
Step 1
Finely dice onion, carrots, celery and garlic cloves, then set aside
Step 2
Chop lamb into 5-6 large pieces and season with 1 teaspoon of salt and pepper. Add olive oil to a large pot over medium-high heat and cook lamb until browned on all sides; about 2-3minutes. Transfer the lamp to a plate and set aside.
Step 3
To the same pot, add the onion, celery and carrots, then season with another 1 teaspoon of salt. Cook until softened and fragment; about 6-8 minutes, then stir in the garlic and cook for another 2 minutes.
Step 4
Add the tomato paste and cook for another 1-2 minutes, or until darkened in colour. When the vegetables begin sticking to the base of the pot, pour in the red wine and deglaze the pot. Continue simmering over medium heat until the wine reduces, then add the stock, tinned tomatoes, bay leaves (optional) and dried herbs. Return the lamb back to the pan and gently stir. Reduce to low heat, then cover and cook for 2-3hours or until lamb is tender.
Step 5
Once cooked, remove lamb and shred with two forks Return lamb to the pot and simmer for another 10 minutes. Meanwhile cook pasta as per package instructions. Once cooked, serve with the lamb Ragu and garnish with fresh basil and parmesan.
