Wholesome Lamb Ragu

Serves 4

Ingredients

• 1 large lamb shoulder (ours weighed roughly 1.6kg)

• 4 garlic cloves (minced)

• ⅛ cup shiraz (or red wine of choice)

• 1 large brown onion (diced)

• 2 large carrots (peeled & diced)

• 5-6 celery stalks (finely chopped)

• 2-4 stalks fresh rosemary (chopped)

• 2 stalks fresh thyme (chopped)

• 2 Tbsp tomato paste

• 790g canned crushed tomatoes

• 500ml beef stock

• 1 punnet (1 cup) cherry tomatoes

• 2 bay leaves

• 500g Pennoni pasta

• Flakey sea salt & cracked black pepper

• Optional: freshly grated parmesan cheese

Method

1. Preheat oven to 170°C fan forced. Generously rub salt and pepper on both sides of the lamb shoulder

2. Heat 2 tablespoons of olive oil to an oven-safe pot on high heat. Sear all sides of lamb until golden brown. This should take 5-10 minutes. Remove lamb shank from the pot and set aside

3. Lower the heat and add in the crushed garlic and diced onion and stir with a wooden spoon until translucent

4. Stir in the carrots, celery, and herbs. Add the tomato paste and half of the canned tomatoes, and stir until combined. Deglaze the pot with shiraz, add the rest of the canned tomatoes, and stir until combined

5. Add the beef stock, whole cherry tomatoes, bay leaves and other half of canned tomatoes and stir until combined. 

6. Add the lamb back into the pot. Put the lid on the pot and place in the oven for 4-6 hours

7. Check on the lamb every hour, and flip the lamb on every check. 

8. Once the lamb is fully cooked, cook pasta as per packet instructions. Drain and set aside

9. Take the pot out of the oven and pull all bones from the meat. Use two spoons to gently pull the lamb apart. Grate parmesan over the pot and stir through

10. Serve the ragu by placing a bed of the cooked pasta and top with the meat

11. Grate parmesan cheese over the ragu (measure with your heart!) and enjoy!