Slow-cooked lamb shoulder ragu

Tossed through silky pappardelle; hearty, rich, and perfect for cosy nights in. Save this one for when you’ve got time to let the flavours really do their thing 🍝 Ingredients: 1.2–1.5 kg lamb shoulder (bone-in or boneless) trimmed and cut into chunks - HOT TIP ask your butcher to do this for you 2 tbsp olive oil 1 onion finely chopped 2 carrots diced 2 celery stalks, diced 4 garlic cloves, minced 2 tbsp tomato paste 1 tsp dried rosemary or 1 sprig fresh) 1 tsp dried thyme 1 cup red wine (can sub with extra stock but i wouldnt skip it personally) 1 x 800 can crushed tomatoes 1 cup beef stock Salt and pepper 500–600g pasta pappardelle parmesan and fresh parsley for serving Method: Heat olive oil in a large pot or Dutch oven over medium/high heat. Brown lamb in batches. Set aside. In the same pot on a lower heat. Cook onion, carrot, and celery until soft (about 10 minutes) add more oil if needed! Add garlic and cook 1 minute more. Stir in tomato paste, rosemary, and thyme. Cook for 1–2 minutes. Add red wine and simmer for a couple of minutes to reduce Return lamb to the pot. Add crushed tomatoes and stock. Stir and bring to a boil. Reduce to low heat/simmer to cover and cook for 2.5 hours until lamb is fall-apart tender. Stir occasionally and add a splash of water if it thickens too much. After 2.5 hours take lid off to reduce sauce for 30 minutes Remove lamb pieces, shred the meat with forks, and return it to the sauce. Season with salt and pepper. Cook pasta and then toss with the lamb ragu! Top with parmesan and parsley enjoyyyy warm and it makes for GREAT leftovers