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Slow-cooked lamb ragu with pappardelle
Slow-cooked lamb ragu with pappardelle
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Prep Time:
15 minutes
Cook Time:
255 minutes
Total Time:
270 minutes
Savor rich slow-cooked lamb ragu with wide pappardelle pasta.
Ingredients:
  • 1.2kg boned lamb shoulder
  • 150g pancetta slices, coarsely chopped
  • 2 carrots, peeled, coarsely chopped
  • 1 brown onion, coarsely chopped
  • 125ml (1/2 cup) red wine
  • 625ml (2 1/2 cups) beef style liquid stock
  • 400g can chopped tomatoes
  • 2 fresh bay leaves
  • 2 sprigs fresh rosemary, plus extra, to serve
  • 375g pkt dried pappardelle pasta
  • Shaved parmesan, to serve
Instructions:
  • Preheat your oven to 170C/150C fan forced. Unravel the lamb on a cutting board, discard any string or netting, and trim off excess fat.
  • In a roasting pan over medium-high heat, heat oil. Add pancetta, carrot, and onion. Cook for 5 minutes until onion is soft. Add garlic and cook for 1 more minute until aromatic.
  • Pour the red wine into the pan and stir it for 2-3 minutes until it reduces by half. Pour in the stock and tomato, bring it to a boil. Toss in the bay leaves and rosemary. Remove from heat and season to taste.
  • Submerge the lamb in the savory tomato mixture in the pan, cover with foil, and slow-cook in the oven for 4 hours until beautifully tender. Remove from oven when the lamb easily falls apart with a fork test.
  • Transfer the lamb to a chopping board using tongs. Shred the meat with 2 forks, then return it to the tomato mixture. Cook over medium heat for 2-3 minutes or until heated through.
  • Cook the pasta in a pot of salted boiling water according to package instructions until just tender. Drain.
  • Serve the pasta in individual bowls, then generously spoon the flavorful lamb ragu on top, sprinkle with parmesan cheese, and garnish with extra fragrant rosemary before serving.

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