LAMB PAPPARADELLE

INGREDIENTS

Lamb Ragu

• 10g garlic

• 5ml extra virgin olive oil

• 1kg lamb shank

• 1kg lamb, minced

• 300g orange

• 5g thyme leaf

• 5g rosemary leaf

• 20ml red wine

• 300g carrots

• 300g leek

• 300g onion

• 1l vegetable stock

• 300g tomato paste

• 2l tomato, peeled

METHOD

1. Pan sear the lamb shank and cook the minced lamb. 2. Add herbs, carrots, leek and onions, then sauté until nicely sweated.

3. Add red wine and reduce sauce.

4. Add tomato paste and cook on low heat until slightly darkened.

5. Add peeled tomatoes and vegetable stock.

6. Transfer to a 1/1 Gastro / pot and make sure the lamb shanks are fully submerged.

7. Cover with aluminium foil, slow cook at 140C for 4 hours, checking every hour to ensure there is still stock.

8. Once ready, cool and shred the lamb shank.

9. Strain herbs and mirepoix. Reduce until sauce thickens.

INGREDIENTS

Lamb Pappardelle

• 5g garlic • 100g lamb ragu base

• 10g butter

• 2g chopped parsley

• 5ml extra virgin olive oil

• 30ml vegetable stock

• 10ml red wine

• 10g parmesan cheese

• 2g salt

• 2g pepper

• 5g herby gremolata

• 150g pasta of your choice

METHOD

1. Heat pan, add butter, garlic and red wine and reduce.

2. Add lamb ragu and vegetable stock, season well.

3. Cook pasta then add to sauce.

4. Toss well and plate.

5. Drizzle with olive oil, aged parmesan and herby gremolata.