Recipes of the lockdown: Low and Slow Lamb Ragu

Low and Slow Lamb Ragu.

Serves 8

Ingredients:

• 2 tablespoons olive oil
• 1kg half leg of lamb
• 1 large brown onion, finely chopped
• 2 garlic cloves, crushed
• 4 slices Bacon, finely chopped
• 2  carrots,  cut into 1cm pieces
• 2 celery stalks, cut into 1cm pieces
• 1/4 cup chopped rosemary, thyme and sage combined
• 1/2 cup red wine
• 2 tablespoons tomato paste
• 2 x 400g cans diced tomatoes
• 2L chicken stock or veggie stock
• 500g dried pappardelle pasta
• parmesan cheese, to serve

Method:

• Heat oil in a large, heavy-based saucepan over medium-high heat. Add lamb. Cook for 2 to 3 minutes each side or until browned. Transfer to a plate.
• Add onion, garlic, bacon, carrot, celery and herbs to pan. Cook, stirring occasionally, for 10 to 12 minutes or until onion has softened. Add wine. Cook for 1 minute. Add tomato paste, tomato, stock cubes and 2 cups cold water. Stir to combine. Bring to the boil. Return lamb to pan. Cover. Reduce heat to low. Simmer, turning halfway during cooking, for 2 hours 30 minutes or until meat is tender. Transfer lamb to a large plate. Cover with foil to keep warm.
• Increase heat to medium. Bring tomato mixture to the boil. Cook, stirring occasionally, for 15 minutes or until thickened.
• Remove and discard fat and bone from lamb. Using 2 forks, coarsely shred lamb. Add to tomato mixture. Stir to combine.
• Meanwhile, cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Transfer to a platter. Top with lamb mixture and a generous serving of parmesan cheese.

Bon Appétit!