Slow Cooked Lamb Shank Ragu with Pappardelle

Ingredients

Scaled for your household (6 portions) · original serves 6

• Olive oil2 tbsp
• Lamb shanks4
• Brown onion150 g
• Tomato and basil passata500 ml
• Beef stock250 ml
• Saltto taste
• Black pepperto taste
• Parmesan145 g
  Original recipe breakdown · used in multiple steps

  • ½ cup (45g) Perfect Italiano™ Grated Parmesan
  • 1 ¼ cups (100 g) Perfect Italiano™ Extra Sharp Parmesan, shaved
• Pappardelle400 g
• Butterto taste

Method

1. 1

   Heat the oven to 160°C, or 140°C fan. Brown shanks in olive oil and remove. Cook onion for 3–4 minutes, then add passata and stock. Return shanks, cover and cook in the oven for 3 hours.

2. 2

   Lift out the shanks, remove the bones and shred the meat. Return meat to the sauce and warm through. Season, then stir in butter as needed and the grated Parmesan.

3. 3

   Cook pappardelle following the packet. Toss with the ragu and finish with shaved Parmesan.