200
Cooking Time
10
Prep Time
5+
Serves
- Preheat the oven at 200’C fan. Make a few deep slashes with your knife on the lamb so that the flavour penetrates more easily.
- Season the lamb with sea salt and 2 tbs of olive oil and give it a good massage all over
- Place the lamb in a deep roasting tray and roast in the oven for 20 mins.
- In the meantime, heat the rest of the olive oil in a pan and add onions, carrots, celery and garlic. Sauteed on medium heat for 10 - 15 minutes until the vegetables soften and start to brown. Add the red wine and simmer for 5 minutes to cook off the alcohol.
- Add the bashed lemongrass, ginger and the tomatoes. Incorporate well and simmer for a couple of minutes. Tip: Count the pieces of lemongrass and ginger so you know how many to remove later.
- Remove the lamb after 20 mins and add the tomato sauce and lamb stock. Cover with parchment paper followed by foil.
- Reduce the temperature of the oven to 160C and slow cook the lamb for 3 hours.
- Remove the lamb to a large plate and shred the meat. The meat should be tender and soft.
- Remove lemongrass and ginger pieces. Discard the bones. Using a hand blender, blitz the sauce until smooth.
- Add the shredded lamb back in and mix well with the sauce.
- Cook the required amount of pappardelle ‘til al dente and serve with a generous amount of lamb ragu, parmesan and a glug of good olive oil.
- If you have extra lamb, you can portion and freeze the rest of the ragu for future use.
