Lamb Shank Pappardelle Ragu

Lamb Shank Pappardelle Ragu

What ya need!

2 tbs olive/macadamia oil

2 lamb shanks

Salt and pepper for seasoning

2 carrots, diced

2 stalks of celery, diced

2 garlic cloves, crushed

1 brown onion, peeled and diced

250g cherry tomatoes

1 tbsp oregano

400g tin diced tomatoes

4 cups of beef stock

250g pappardelle pasta

Parmesan to serve

What ya do!

• Heat 1 tbs oil in a casserole dish for 1 minute on stove top on medium heat.

• Season lamb shanks with salt and pepper.

• Place lamb shanks in the casserole dish and place on stove top on medium heat, turning once each side has browned.

• Remove lamb shanks from the pan.

• Add carrots, celery, garlic and onion to the pan and mix together with the oil.

• Cook on stove top on a medium heat for 5 minutes or till softened, stirring occasionally.

• Add cherry tomatoes and cook for a further 5 minutes on medium heat, stirring occasionally.

• Remove the lamb meat from the bone and chop into small pieces.

• Add lamb, chopped tomatoes, oregano and stock to the pan and bring it to a boil on high heat.

• Place the lid on the casserole dish and transfer to a preheated 160° fan forced oven for 2 hours.

• Place pappardelle pasta in the same casserole dish and place on stove top, cooking until the time stated on the packet instructions.

• Stir through once softened.

• Serve with parmesan.

Mrs Shelley's Unique Information!

Hhhiiiyyyaaa!!! Lamb shank pappardelle ragu for dinner. Absolutely beautiful. In fact I am going as far as saying this is the best tasting lamb shank dish I have ever made. So tasty and nothing exciting goes in it. I will be making this dish quite a lot.

Don't think too deeply about where lamb shanks come from or it will freak you out. I was holding them in my hands and thought nope, I will get the tongs out for this one.

If I am in the mood, I will sear the meat. Today I was in the mood and seared the lamb. Sometimes I don't do it. You don't have to sear it but the benefit of doing so is the flavour. It is so much better.

I love that this dish is packed with vegetables. In fact you do not have to stick to my recipe, you can add whatever vegetables you have in your fridge that need using.

I think what also adds the flavour is chucking in a punnet of cherry tomatoes. By the end of the whole cooking time, there was no evidence of there every being a cherry tomato in there.

A tip from me is that if you feel that your mixture is too watery at the end, place it on the stove on high heat with the lid on and that should disintegrate some of the liquid for you to your liking but don't make it dry as you still want to add your pappardelle in there.

Oh, and do not leave this recipe till the last minute because it does need two hours in the oven. I'm just saying. I left mine a bit too late and everyone was starving.

I hope you love this recipe as much as I do.

Love from Mrs Shelley