• 1.2-1.5kg lamb shoulder cut into pieces
  • 2 Tbs oil
  • 1 onion
  • 3 garlic cloves
  • 750mls Veal/Beef Stock
  • 1 cup of red wine
  • 1 can of chopped tomatoes
  • 1/2 chilli, seeded
  • 1 tsp oregano (dried)
  • 1 tsp rosemary (dried)
  • 1 tsp fennel seeds (crushed)
  • 1 tsp Ground Coriander
  • Pappardelle Pasta

 

Lamb Ragu with Pappardelle

Spring is just around the corner so to make the most of the last few weeks of winter this recipe will make you wish for a winter rerun

This is one of my favourite winter meals – Lamb Ragu with Pappardelle. It’s easy to make and reheats really well, so you can enjoy the delicious flavours for days to come.

You can cook this in a slow cooker- (brown the onions and
meat in a pan then let simmer for at 8 hours). Make sure you use a good quality stock for magical results.

 

WOODEN SPOON RATING:

 3-spoons_small

 

 

 

 

NOW FOR THE RECIPE:

 

1. Place in a thick base pot oil and heat over medium heat. Brown the lamb in
batches. Set aside

 Lamb Ragu Recipe


2. Using the same pan, heat more oil (over med heat) and sauté the onions- try not
to discolour them (just a few mins) Add the garlic and cook for a further 1 min
3. Add the stock and bring to the boil. Cook for a further 5 mins reducing
slightly.
4. Add the remainder of the ingredients and bring to the boil. Reduce the heat and
simmer (low heat) for approx 2.5- 3hours.
5. Remove meat from the pan and turn the heat to high and reduce for 10 mins
6. Shred the meat with a fork (removing bones) then add back to the pot.

 

To Serve:

7. Serve with Pappardelle  and a generous helping of fresh Parmesan (and don’t forget the obligatory glass of wine!) For a homemade Pappardelle recipe click here.

 Lamb Ragu Recipe

 

Voila.

 

TIPS:

-Don’t allow the lamb to become dark and over caramelised  as this can cause a bitter flavour-on contrary to what master chef says

-Use good quality stock for a better result

 

Lamb Ragu Recipe 

 


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