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.
Method
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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.
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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.
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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.
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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.
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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.
