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How to make Lamb shank ragu with pappardelle

Yield = 4
Prep time: 0:15
Cook time: 2:20
Total time: 2:35

Ingredients

  • 2 tbs olive oil
  • 2 lamb shanks
  • 1 brown onion, thinly sliced
  • 200g brown mushrooms, thinly sliced
  • 2 garlic cloves, crushed
  • 1 1/2 cups (375ml) dry red wine or beef stock
  • 400g can diced tomatoes
  • 2 tbs tomato paste
  • 2 tbs rosemary leaves, chopped
  • 300g fresh or dried pappardelle

Method

  • Step 1 Heat half the oil in a large flameproof casserole pan over high heat. Season the lamb. Cook, turning occasionally, for 5 mins or until the lamb is brown all over. Transfer to a plate. Reduce heat to medium.
  • Step 2 Heat the remaining oil in the pan. Add the onion and mushroom and cook, stirring, for 5 mins or until the onion softens. Add the garlic and cook for 1 min or until aromatic. Return the lamb to the pan with the wine or stock, tomato, tomato paste and rosemary. Bring to the boil. Reduce heat to low and cook, covered, for 2 hours or until the lamb is falling off the bone.
  • Step 3 Transfer the lamb to a heatproof bowl. Set aside to cool slightly. Use 2 forks to coarsely shred the meat. Discard the bones. Return the meat to the pan and stir to combine. Season.
  • Step 4 Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.
  • Step 5 Divide the pasta among serving bowls. Top with lamb mixture. Season.