Slow Cooked Lamb Shank Ragu with Pappardelle

Slow cooked lamb shanks with pasta is an easy winter meal for the family. Take the flavour next level with fresh parmesan!

Recipe details

Ingredients

1. 2 tablespoons olive oil
2. 4 lamb shanks
3. 1 (150g) medium onion, diced
4. 2 cups (500ml) tomato and basil passata
5. 1 cup (250ml) beef stock
6. Salt and pepper to taste
7. ½ cup (45g) Perfect Italiano™ Grated Parmesan
8. 400g packet dried pappardelle
9. 1 ¼ cups (100 g) Perfect Italiano™ Extra Sharp Parmesan, shaved

Directions

Step 1

Pre-heat oven to 160°C/140°C fan-forced

Step 2

Heat half the oil in over medium/high heat in a large stove-top and oven-proof casserole dish. Brown the shanks all over then set-aside

Step 3

Add remaining oil to the pan and add onion, cook for 3-4 minutes. Stir in passata and stock and bring to a simmer. Return the lamb shanks back to the casserole dish and cover with lid and slow cook in the oven for approximately 3 hours or until the meat is falling off the bone

Step 4

Remove the shanks from the pan and shred the lamb with two forks. Return to casserole dish to warm through. Season with salt and pepper and stir in butter and grated Parmesan. Keep warm

Step 5

Meanwhile, cook the pasta in a large saucepan according to packet instructions. Drain well

Step 6

Add pasta to ragu and stir through to coat. Transfer to a serving dish and sprinkle with shaved Parmesan