Slow Cooked Lamb Shank Ragu And Pappardelle Pasta Recipes
SLOW COOKED LAMB SHANK RAGU PAPPARDELLE
Yield Serves: 6
Number Of Ingredients 10
Steps:
- Pre-heat oven to 160°C / 120°C fan-forced. Please configure the Recipe Tip in the dialog. 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. Please configure the Recipe Tip in the dialog. Add remaining oil to pan and add onion, cook for 3-4 minutes. Stir in passata and stock and bring to the simmer. Return the lamb shanks back to the casserole dish and cover with lid and cook for approximately 3 hours or until the meat is falling off the bone. Please configure the Recipe Tip in the dialog. 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. Please configure the Recipe Tip in the dialog. Meanwhile, cook the pasta in a large saucepan according to packet instructions Drain well. Please configure the Recipe Tip in the dialog. Add pasta to ragu and stir through to coat. Transfer to a serving dish and sprinkle with shaved Parmesan. Please configure the Recipe Tip in the dialog.
SLOW COOKED LAMB SHANK RAGU WITH PAPPARDELLE
Steps:
- Pre-heat oven to 160°C/120°C fan-forced
- 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
- 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
- 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
- Meanwhile, cook the pasta in a large saucepan according to packet instructions. Drain well
- Add pasta to ragu and stir through to coat. Transfer to a serving dish and sprinkle with shaved Parmesan
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