Embrace the cooler weather and whip up this hearty lamb shank ragu with pappardelle. Packed with rich tomato flavour, this dish will be your new go-to.
Serves44
Cook time2 hr 20 mins2 hour 20 minutes
Prep time15 mins15 minutes, + cooling time
+ cooling time
Ingredients
2 tbs olive oil
200g brown mushrooms, thinly sliced
2 garlic cloves, crushed
1 1/2 cups (375ml) dry red wine or beef stock
400g can diced tomatoes
2 tbs rosemary leaves, chopped
2 Coles Australian Lamb Shanks
1 brown onion, thinly sliced
300g fresh or dried pappardelle
2 tbs tomato paste
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat half the oil in a large flameproof casserole pan over high heat. Season the lamb. Cook, turning occasionally, for 5 mins or until the lamb is brown all over. Transfer to a plate. Reduce heat to medium.
Step 2
Heat the remaining oil in the pan. Add the onion and mushroom and cook, stirring, for 5 mins or until the onion softens. Add the garlic and cook for 1 min or until aromatic. Return the lamb to the pan with the wine or stock, tomato, tomato paste and rosemary. Bring to the boil. Reduce heat to low and cook, covered, for 2 hours or until the lamb is falling off the bone.
Step 3
Transfer the lamb to a heatproof bowl. Set aside to cool slightly. Use 2 forks to coarsely shred the meat. Discard the bones. Return the meat to the pan and stir to combine. Season.
Step 4
Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.
Step 5
Divide the pasta among serving bowls. Top with lamb mixture. Season.
