Lamb Ragu with Pappardelle

Lamb Ragu with Pappardelle

This Lamb Ragu is amongst the tastiest dishes I ever ate in my life, it's an amazing melt in the mouth tender lamb pasta that I ate in the beautiful small village of Introdacqua in the Abruzzo region.

Abruzzo is a mountainous area, home to not only some of the best pasta in Italy but also the best lamb I've tasted outside Australia. On the night I ate this at the unassuming bistro in the village only had one dish on the menu - the pizza ovens were 'off' so this, and panna cotta were all they had. I'll eat anything, so I wasn't put out in the slightest.

Slow cooked, meltingly tender lamb.

I certainly wasn't disappointed when it arrived. It's a sensation! A slow cooked ragu left the lamb as soft as butter and when blended with ribbons of pappardelle pasta became something of a dream.

Up for home made Pasta?

The pasta was obviously home made and elevated the dish even further so, follow my guide on how to make the perfect pasta at home if you're up for it. If not, a good quality dried papardelle will do just fine!

As close as it gets.

The waitress didn't have a clue how it was cooked, so I just had to go from a few local recipes I could find and use my own premium palette! My version of this ragu is as close as I can get it and it's been a work in progress to this final recipe. It's pretty much fail safe! The peas were my addition, I sometimes add them, sometimes not - today I did.

A versatile recipe to suit any meat.

I cook this all the time, I'll even change up the type of meats I use from lamb to beef, rabbit and duck - they're all amazing!

The ragu freezes very well, so I urge you to portion the sauce into individual servings for those times you just want a tasty pasta dish without waiting – there is ALWAYS a version of this ragu in my freezer! Always!

How to make my Lamb Ragu with Papardelle

Lamb Ragu with Pappardelle

RatingYields4 Servings

Ingredients

1 tbsp butter
2 tbsp olive oil
2 large lamb hind quarter shanks
1 large onion (diced)
1 large carrot (diced)
2 celery stalks (diced)
4 cloves garlic (chopped)
1 tsp fennel seeds
1 tbsp tomato puree
200 ml white wine
1 l beef stock (hot)
Salt & pepper
1 Bouquet garniCombination (wrapped in string or in a herb bag) of lots of fresh thyme, sage, rosemary, oregano, marjoram
1 cup frozen peas
½ cup freshly grated Parmigiano Reggiano

Directions

1

In a large casserole pan with a lid, heat the butter and oil over a moderate heat until hot. Add the lab shanks and cook for 4 minutes on each side turning to brown all the meat well. Remove from the pan. To the pan, add the onion, carrot and celery. Cook for 4 minutes until soft before adding the garlic, fennel seeds and season generously with salt and pepper. Stir in the tomato puree and then pour in the wine. Sizzle for 2-3 minutes to reduce the liquid.

2

Pour in the beef stock and add the bouquet garni then bring to a boil. Return the meat to the pan and reduce the heat to low to get a slight simmer. Cook gently for 2-3 hours (lid on), turning the meat occasionally until it's falling off the bone. Remove from the heat and discard the bouquet garni.

3

Carefully remove the meat from the pan and place on a large board to cool slightly for 10 minutes.

4

Using a stick blender, blend the cooking liquid into a thick creamy sauce, the consistency of double cream. Reduce for 10-20 minutes over a moderate high heat if necessary - stirring to avoid sticking.

5

Using a knife and fork, remove the meat from the bone and shred into smallish pieces. Discard any fat, gristle and bone. Return the meat to the pan and stir in the parmigiana reggiano.

Ingredients

 1 tbsp butter
 2 tbsp olive oil
 2 large lamb hind quarter shanks
 1 large onion (diced)
 1 large carrot (diced)
 2 celery stalks (diced)
 4 cloves garlic (chopped)
 1 tsp fennel seeds
 1 tbsp tomato puree
 200 ml white wine
 1 l beef stock (hot)
 Salt & pepper
 1 Bouquet garniCombination (wrapped in string or in a herb bag) of lots of fresh thyme, sage, rosemary, oregano, marjoram
 1 cup frozen peas
 ½ cup freshly grated Parmigiano Reggiano

Directions

1

In a large casserole pan with a lid, heat the butter and oil over a moderate heat until hot. Add the lab shanks and cook for 4 minutes on each side turning to brown all the meat well. Remove from the pan. To the pan, add the onion, carrot and celery. Cook for 4 minutes until soft before adding the garlic, fennel seeds and season generously with salt and pepper. Stir in the tomato puree and then pour in the wine. Sizzle for 2-3 minutes to reduce the liquid.

2

Pour in the beef stock and add the bouquet garni then bring to a boil. Return the meat to the pan and reduce the heat to low to get a slight simmer. Cook gently for 2-3 hours (lid on), turning the meat occasionally until it's falling off the bone. Remove from the heat and discard the bouquet garni.

3

Carefully remove the meat from the pan and place on a large board to cool slightly for 10 minutes.

4

Using a stick blender, blend the cooking liquid into a thick creamy sauce, the consistency of double cream. Reduce for 10-20 minutes over a moderate high heat if necessary - stirring to avoid sticking.

5

Using a knife and fork, remove the meat from the bone and shred into smallish pieces. Discard any fat, gristle and bone. Return the meat to the pan and stir in the parmigiana reggiano.

Lamb Ragu with Pappardelle

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Lamb Ragu with Pappardelle

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Lamb Ragu with PappardelleLamb Ragu with Pappardelle

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