Lamb ragu
Pull-apart lamb shoulder in a rich and silky red wine sauce. Matt Tebbutt’s ragu is perfect stirred through fresh pappardelle pasta.
Ingredients
- ½ lamb shoulder (around 1kg/2lb 4oz), cut into 3 large pieces
- 1 onion, chopped
- 3 celery sticks, chopped
- 1 carrot, peeled and chopped
- 4 anchovy fillets
- 1 tbsp tomato purée
- 400g tin chopped tomatoes
- 250ml/9fl oz Italian red wine
- 1 rosemary sprig
- 2 bay leaves
- 6 garlic cloves
- few Parmesan rinds
- 500ml/18fl oz lamb stock
- salt and freshly ground black pepper
To serve
- 100²µ/3½´Ç³ú Parmesan, grated
- 400g/14oz pappardelle, cooked as per packet instructions
Method
Preheat the oven to 180C/160C Fan/Gas 4.
Season the lamb well with salt and pepper. Place a lidded casserole dish with the oil over a medium-high and, once hot, add the lamb pieces. Cook for 10 minutes, colouring the lamb on all sides, then remove and set aside.
Add the onion, celery and carrot to the same dish. Fry until coloured, then add the anchovies, tomato purée and chopped tomatoes. Cook out before adding the wine. Reduce by half, add the rosemary and bay leaves, then return the lamb to the dish. Barely cover with the stock, put a lid on and transfer to the oven. Cook for 3–4 hours until the lamb is tender.
Reduce the sauce if necessary to a coating consistency. Pull the lamb apart and serve with pappardelle and Parmesan.
