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, garlic, rosemary and fennel to pan. Cook, stirring occasionally, for about 5 minutes, or until onion is soft. Stir in the tomato paste. Add the wine and bring to the boil. Stir in crushed tomatoes and beef stock. 4 Return lamb with cooking juices to the pan. Return to the boil. Remove from heat. Cover with a sheet of baking paper, then cover tightly with foil. 5 Cook in a slow oven (150C) for about 3 hours, or until lamb is very tender. Remove. Transfer lamb to a large bowl. Using forks, shred lamb. Return to the roasting pan. Stir to coat. 6 Cook pasta in a stockpot of boiling, salted water until tender. Drain and return to the pot. Add lamb mixture. Toss to coat.

7 Serve with parmesan.