Lamb Ragu with Pappardelle

RatingYields4 Servings
Prep Time10 minsCook Time3 hrs

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