LAMB & FENNEL RAGU

SERVES 6 PREP 30 MINS COOK 8 ¼ HOURS

¼ cup plain flour 2 tbsp olive oil 1kg boneless lamb shoulder, 2.5cm pieces 1 onion, finely chopped 3 garlic cloves, crushed 6 anchovy fillets, finely chopped ½ tsp dried chilli flakes 1 tsp fennel seeds, crushed lightly 400g can diced tomatoes

2/ cup dry red wine 3 ½ cup grated parmesan ½ cup basil leaves pappardelle, mashed potato or crusty bread, to serve

1 Place flour in a large bowl. Season.

2 Heat oil in a 4.5-litre (18-cup) slow cooker on high setting. Coat lamb in flour and shake off excess. Cook lamb, stirring, 15 mins until well browned.

3 Add onion, garlic, anchovy, chilli, fennel seeds, tomato and wine and bring to boil. Cook, covered, on low 8 hours. Season to taste.

4 Serve ragu sprinkled with parmesan and basil leaves. Accompany with pappardelle, mash or bread.