Slow Cooked Lamb Shank Ragu With Pappardelle Food

SLOW COOKED LAMB SHANK RAGU PAPPARDELLE

Steps:

• Pre-heat oven to 160°C / 120°C fan-forced. Please configure the Recipe Tip in the dialog. 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. Please configure the Recipe Tip in the dialog. Add remaining oil to pan and add onion, cook for 3-4 minutes. Stir in passata and stock and bring to the simmer. Return the lamb shanks back to the casserole dish and cover with lid and cook for approximately 3 hours or until the meat is falling off the bone. Please configure the Recipe Tip in the dialog. 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. Please configure the Recipe Tip in the dialog. Meanwhile, cook the pasta in a large saucepan according to packet instructions Drain well. Please configure the Recipe Tip in the dialog. Add pasta to ragu and stir through to coat. Transfer to a serving dish and sprinkle with shaved Parmesan. Please configure the Recipe Tip in the dialog.

PASTA WITH BRAISED LAMB SHANK RAGù

Steps:

• Heat oven to 350 degrees. Heat oil in 4-quart ovenproof casserole. Add pancetta, lightly brown and remove. Add lamb shanks, brown on all sides and remove. Lower heat; add onions, garlic and rosemary. Sauté until soft. Add white wine. Scrape pan, return pancetta and lamb to casserole, season with salt and pepper, then cover and bake 90 minutes, turning lamb once.
• Remove lamb from casserole. Cut meat from bones, trimming off fat and gristle. Finely dice meat and add to casserole. Add tomatoes and red pepper. Simmer on top of stove one hour. Check seasoning.
• Boil pasta until al dente, drain, toss with sauce, and serve with pecorino for dusting.