Name: Slow-cooked lamb shank ragu and pappardelle pasta
Cook time: 117 min
Total time: 117 min
Yield: 2
Ingredients: 2 tablespoon olive oil; 2 lamb shanks; 1 red onion, sliced; 1/2 cup red or white wine; 1 cup stock; 1 cup crushed tomatoes; 1 bay leaf; 3-4 fresh sage leaves or ½ tsp dried sage; few sprigs fresh thyme or ¼ tsp dried; pinch of chilli flakes; 1 teaspoon sea salt; 1/4 teaspoon black pepper; 150 gram dried pappardelle; knob of butter or splash of olive oil; zest from ½ lemon and 50g Parmesan, to serve

Slow-cooked lamb shank ragu and pappardelle pasta

Who can resist a meltingly tender lamb shank ragu served with ribbons of silky pasta? This Nici Wickes recipe is perfect for dinner; try making a double batch of ragu and freeze it for a future meal

Serves 2

Cook

1H 57M

This recipe first appeared in New Zealand Woman’s Weekly.

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Ingredients

2 tablespoon olive oil

2 lamb shanks

1 red onion, sliced

1/2 cup red or white wine

1 cup stock

1 cup crushed tomatoes

1 bay leaf

3-4 fresh sage leaves or ½ tsp dried sage

few sprigs fresh thyme or ¼ tsp dried

pinch of chilli flakes

1 teaspoon sea salt

1/4 teaspoon black pepper

150 gram dried pappardelle

knob of butter or splash of olive oil

zest from ½ lemon and 50g Parmesan, to serve

Method

1.Heat the oil and brown the lamb shanks and onion slices in a large pot. Add the remaining ingredients, up to but not including the pasta. Cover and simmer for 1 hour. Remove the lid and continue cooking for a further 30-45 minutes or until the meat nearly falls from the bone and the sauce thickens a bit.

2.Use two forks to shred the meat from bones. If there is an excessive amount of fat from the meat, spoon this off the surface of the sauce. Add meat back into the sauce.

3.Cook the pasta in plenty of well-salted water brought to a rolling boil until just tender – about 12 minutes. Drain and add a knob of butter.

4.Pour the meat sauce into pasta, then toss. Divide into bowls and serve with lemon zest and Parmesan grated over.

Nici Wickes