Lamb ragu with pappardelle

Ingredients

2 tbsp plain flour

Salt & cracked black pepper

1.4kg lamb shoulder

¼ cup olive oil

1 large onion, finely chopped

2 sticks celery, finely chopped

1 large carrot, finely chopped

3 garlic cloves, crushed

2 tsp roughly chopped rosemary

1 cup red wine

1½ cups beef stock

700g jar sugo (see tip, below)

3 tsp Worcestershire sauce

375g pappardelle

Shaved parmesan, to serve

Tip: Sugo is a crushed-tomato sauce available at supermarkets and delis. You could substitute passata or 2 x 400g cans chopped tomatoes.

Put flour in a small bowl and season with salt and pepper. Rub seasoned flour all over lamb. Heat half the oil in a large non-stick frying pan over a high heat. Cook lamb for 5 minutes each side until browned.
Meanwhile, heat remaining oil in a large cast iron or heavy based pot on medium-high heat. Add onion, celery, carrot and garlic and cook, stirring, on medium for 5 minutes or until soft.
Add rosemary, wine, stock, sugo and Worcestershire. Stir to combine. Return lamb to pot, making sure it is covered with sauce. Cover and simmer on low for 2½ hours, stirring 3 times during cooking to make sure sauce isn’t sticking. Cook until meat pulls away easily from the bone and sauce is thick.
Remove pot from heat. Using tongs, transfer lamb to a large bowl. Using two forks, pull meat into thick shreds. Discard any large pieces of fat. Return meat to pot and discard bone.
Season and stir to combine. (Add extra stock or water to thin sauce if it’s too thick.) Heat on low 5 minutes or until hot. Cook pasta in boiling water until tender. Drain and add to pot. Lightly toss to coat with sauce. Serve with parmesan.