For company
Pappardelle with slow-roasted lamb ragù, blackened vine tomatoes and basil
The first course after antipasti: wide ribbons of pasta with tender, slow-roasted lamb ragù, blackened vine tomatoes, finely grated Parmesan and fresh basil.
After antipasti, the first course will be pasta: pappardelle with slow-roasted lamb ragù, blackened vine tomatoes and basil. A beautiful beginning to the Italian feast.
Method
- 01
Preheat the oven to 160°C. In a large stovetop-to-oven casserole dish, heat the olive oil over high heat. Brown the lamb shanks in batches if necessary, turning to brown all sides evenly, about 2 minutes on each side. Remove the shanks and set aside.
- 02
Reduce the heat to low. Add the onion and garlic to the casserole dish and fry until the onion is soft and translucent, about 10 minutes.
- 03
Increase the heat to medium, add the remaining ragù ingredients and simmer for 5 minutes. Remove from the heat and return the lamb shanks to the casserole dish.
- 04
Place the lid on the casserole dish and slow-roast in the oven until the meat falls off the bone, about 6 hours.
- 05
When the shanks are cooked, use 2 forks to shred the meat off the bones. Discard the bones and combine the shredded lamb with enough of the casserole juices to make a ragù consistency. Taste and add extra seasoning if necessary.
- 06
Cook the pappardelle or tagliatelle according to the packet instructions. Cook the vine tomatoes in a hot pan until slightly charred.
- 07
Serve the shredded lamb in bowls of pasta, topped with the blackened vine tomatoes, finely grated Parmesan and fresh basil leaves. Drizzle with a little extra olive oil if desired.
Keep cooking
