Slow-cooker lamb ragu with pappardelle

SERVES 4-6 PREP AND COOK TIME 4 ½ HOURS 2 tablespoons extra virgin olive oil 2kg lamb shoulder, bone in

3 cloves garlic, chopped

2 brown onions, chopped 2 teaspoons oregano leaves

½ cup (140g) tomato paste

2 x 400g cans chopped tomatoes

⅔ cup (160ml) red wine 2 teaspoons sea salt flakes

375g dried pappardelle fresh parmesan, to serve

GREMOLATA

½ bunch flat-leaf parsley, chopped finely 2 cloves garlic, chopped finely finely grated rind of 1 lemon

1 In a large frying pan over mediumhigh heat, place 1 tablespoon of olive oil and brown lamb on all sides. Place in the bowl of a slow-cooker, set to high.

2 In the same pan, reduce the heat to medium and add the remaining oil. Sauté garlic and onions until soft and translucent. Add oregano and cook for a further minute. Add tomato paste and stir through for another minute. Add the tomatoes, red wine and salt. Pour this mixture over the lamb in the slowcooker. Cook for 3 hours covered, then remove the lid and cook for a further hour. The bones will slide out of the meat – remove them and shred the lamb. Reserve half the lamb and sauce mixture for another meal.

3 GREMOLATA Combine all ingredients in a small bowl.

4 In a large pan of rapidly boiling salted water, cook the pappardelle according to the directions on the packet; drain. Transfer the pasta to half the lamb and sauce mixture and carefully stir through using a spatula.

5 Grate some parmesan cheese over each plate and top with a generous handful of Gremolata. Lamb mixture suitable to freeze. Not suitable to microwave.