Slow Cooked Lamb Shank Ragu Pappardelle Food

PAPPARDELLE WITH SLOW-COOKER BEEF RAGù

Steps:

• Whisk the tomatoes, wine, tomato paste, garlic and 1/2 teaspoon salt in a 6-quart slow cooker. Add the rosemary and parmesan rind. Season the beef all over with salt and pepper and add to the slow cooker. Cover and cook on low until the meat is very tender, 7 hours. Shred the meat in the slow cooker with two forks, discarding any large pieces of fat. Discard the rosemary sprig and parmesan rind.
• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Return the pasta to the pot and add the shredded meat and sauce; stir in the reserved cooking water. Cook over medium-high heat, tossing occasionally, until the sauce thickens slightly, 1 to 2 minutes. Season with salt and pepper and stir in half the parsley. Divide among bowls and drizzle with the olive oil; top with shredded parmesan and the remaining parsley.

SLOW COOKED LAMB SHANK RAGU WITH PAPPARDELLE

Steps:

• Pre-heat oven to 160°C/120°C fan-forced
• Heat half the oil in over medium/high heat in a large stove-top and oven-proof casserole dish. Brown the shanks all over then set-aside
• Add remaining oil to the pan and add onion, cook for 3-4 minutes. Stir in passata and stock and bring to a simmer. Return the lamb shanks back to the casserole dish and cover with lid and slow cook in the oven for approximately 3 hours or until the meat is falling off the bone
• Remove the shanks from the pan and shred the lamb with two forks. Return to casserole dish to warm through. Season with salt and pepper and stir in butter and grated Parmesan. Keep warm
• Meanwhile, cook the pasta in a large saucepan according to packet instructions. Drain well
• Add pasta to ragu and stir through to coat. Transfer to a serving dish and sprinkle with shaved Parmesan