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How to make Stracci with braised lamb ragu and chilli gremolata

Yield = 4
Prep time: 0:10
Cook time: 1:30
Total time: 1:40

Ingredients

Lamb Ragu

  • 1 tablespoon olive oil
  • 550g Coles lamb shank, excess fat removed
  • 1/2 medium brown onion, sliced
  • 3 cloves garlic, smashed
  • 1 small long red chilli, finely chopped
  • 400g can Coles brand Italian diced tomatoes
  • 170g from 250g packet Coles brand lasagna sheets, broken into 4cm pieces
  • 20g Mil Lel Shredded Parmesan cheese

Chilli gremolata

  • 1 1/2 tablespoons chopped fresh flat leaf parsley
  • Zest of half a lemon

Method

  • Step 1 To make the lamb ragu, season the lamb shank with salt and pepper. In a large pressure cooker, heat 2 teaspoons of the oil over high heat. Add the lamb and cook, turning as needed, for about 8 minutes, or until brown on all sides. Remove the lamb from the pan and discard the fat.
  • Step 2 Reduce the heat to medium. Add the remaining 2 teaspoons oil, onion, garlic, and half of the chilli to the pressure cooker and cook, stirring often, for about 8 minutes, or until the onion is tender and begin to caramelise. Add the tomatoes and 1 cup of water and return the lamb to the pressure cooker. Secure the lid on the pressure cooker and place over medium-high heat until steam bursts from the pressure cooker. Reduce the heat to low and cook the lamb for about 1 hour then turn off the heat and allow some of the pressure to subside. Following the manufacturer’s instructions, release the pressure from the pressure cooker. Remove the lamb from the pressure cooker and set it aside until cool enough to handle. Pull the meat from the bone in chunks, and discard the bone, fat, and sinew.
  • Step 3 Bring the sauce to a boil and simmer for about 5 minutes, or until reduced by one-third. Return the lamb meat to the sauce. Season to taste with salt and pepper.
  • Step 4 Meanwhile, to make the gremolata, in a small bowl, mix the parsley, lemon zest, and remaining chilli. Set aside.
  • Step 5 To finish the pasta and serve, bring a large pot of salted water to a boil over high heat. Add the pasta, stirring immediately to prevent sticking and cook, stirring often, for about 8 minutes, or until the pasta is al dente. Drain the pasta and cook, tossing it with the sauce to coat, for about 1 minute. Turn off the heat.
  • Step 6 Divide the pasta among four bowls. Sprinkle the gremolata over and the cheese, and serve.