TAGLIATELLE WITH LAMB SHANK RAGU

The lamb shank is slow-cooked to give a rich ragù that combines perfectly with fresh egg tagliatelle. After cooking, the meat easily comes off the bone to be eaten with the sauce and pasta.

Serves 4 l 2tbsp extra-virgin olive oil l 1 lamb shank (about 400g/14oz) l 1 rosemary sprig l ½ a small onion, finely chopped l ½ a celery stalk, finely chopped l 1 small carrot, finely chopped l Sea salt and freshly ground black

pepper l 1tbsp tomato purée stirred into

2tbsp red wine l 2 x 400g tins of chopped plum

tomatoes l 400g (14oz) fresh tagliatelle

pasta l Grated Parmesan cheese, to serve

Heat the oil in a medium saucepan over a medium heat. Add the lamb shank and seal well all over, then remove and set aside.

To the same pan, add the rosemary sprig and vegetables, and sweat for a couple of minutes, then return the lamb to the pan, and season with salt and pepper. Stir in the tomato purée mixture and chopped tomatoes, along with half a tin-full of water. Bring to the boil, then reduce the heat, cover and cook gently for 2½ hours. Remove the lamb and take the meat off the bone, discarding the bone. Break the meat into small pieces and set aside.

Bring a large saucepan of salted water to the boil and cook the pasta for 1-2 minutes, or until al dente. Drain, then combine with the tomato ragù. Serve with the pieces of lamb and some freshly grated Parmesan.

Gennaro’s Pasta Perfecto! by Gennaro Contaldo is published by Pavilion Books. © Gennaro Contaldo 2019. Available from Easons, €26.60, and bookstores nationwide.