Slow Cooked Rosemary Lamb Ragù
, 3 h 55 min, Serves 6–8
Lamb shoulder slow-braised in red wine and tomato with rosemary until fall-apart, shredded, then tossed through pasta.
| 1.25 kg boneless lamb shoulder, trimmed, cut into 3 pieces | Brown lamb, 2-3 min per side | Cook soffritto slowly, 7-8 min | Cook tomato paste 1 1/2 min | Add wine, reduce by half | Add sauce ingredients & lamb, simmer | Cover, simmer on low 2-2 1/2 hrs | Shred lamb, reduce 30 min | Toss with ragù, serve with parmesan |
| 1 tsp kosher salt (for the lamb) | ||||||||
| 1/4 tsp black pepper (for the lamb) | ||||||||
| 2 tbsp olive oil | ||||||||
| 1 onion, finely chopped | ||||||||
| 2 celery sticks, grated | ||||||||
| 1 large carrot, peeled, grated | ||||||||
| 3 large garlic cloves, minced | ||||||||
| 1 tbsp rosemary, finely chopped | ||||||||
| 65 g tomato paste | ||||||||
| 360 ml red wine, full bodied | ||||||||
| 400 g canned crushed tomato | ||||||||
| 360 ml low-sodium chicken stock | ||||||||
| 3 sprigs rosemary, 10 cm (reserve the other 2 for another use) | ||||||||
| 2 bay leaves | ||||||||
| 2 beef stock cubes, crumbled | ||||||||
| 1/2 tsp black pepper (for the sauce) | ||||||||
| 3/4 tsp kosher salt (for the sauce) | ||||||||
| 500 g pappardelle or other shape | Cook pasta 1 min under packet time | |||||||
| 1 tbsp kosher salt (for the pasta water) | ||||||||
| Parmesan, to serve |
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