FALL-APART LAMB RAGÙ WITH PAPPARDELLE

Serves 6 to 8

A LITTLE EFFORT Preparation: 20 minutes Cooking: 6 hours

canola oil 4T free-range leg of lamb 1 x 2.4 kg olive oil 4T shallots 4, halved onion 1, finely chopped celery 4 sticks, finely chopped leeks 4, finely chopped garlic 6 cloves, crushed bay leaves 3 thyme 4 sprigs rosemary 4 sprigs white or rosé wine 1 cup (or 1⁄3 cup red wine vinegar) whole peeled tomatoes 3 x 400 g cans tomato paste 140 g lamb or beef stock 4 cups sea salt and freshly ground black pepper, to taste butter 3T pappardelle pasta 400 g

Parmesan 60 g, grated sage, fried, for serving

1 Preheat the oven to 150°C. Heat the canola oil in a large cast-iron pan over a high heat and sear the lamb until golden brown. Set aside. 2 In the same pan, heat the olive oil over a medium heat, then add the shallots, onion, celery, leeks, garlic, bay leaves, thyme and rosemary and sauté for 5 minutes. 3 Add the wine, tomatoes, tomato paste and stock. Bring to the boil, season and add the lamb to the sauce.

Dot with the butter, then cover tightly with greaseproof paper, foil and a lid. Roast for 5–6 hours, or until the meat falls off the bone. 4 Remove the lamb from the oven and remove the meat from the bone.

5 Cook the pasta according to package instructions, then serve with ragù, Parmesan and fried sage. HEALTH-CONSCIOUS

WINE: Woolworths Carl Schultz Signature Shiraz 2018