Rich Lamb Ragu with Pappardelle
Serves 6, Prep 35 mins, Cook 3 hours
1.5kg boneless lamb shoulder 1 tblsp olive oil 1 onion, finely chopped 1 large carrot, peeled, finely chopped 2 stalks celery (150g), finely chopped 3 cloves garlic, crushed 2 tblsps chopped fresh rosemary 2 tsps dried fennel seeds ¼ cup tomato paste 1 cup dry white wine 410g can crushed tomatoes 2 cups beef stock 500g pappardelle Grated parmesan, to serve 1 Remove and discard string from the lamb. Trim excess fat. Season with salt and pepper.
2 Heat oil in a large, flameproof roasting pan over a medium to high heat. Add the lamb and cook, for about 4 minutes on each side, or until browned. Transfer to a bowl.
3 Add the onion, carrot, celery,…
