Slow Cooked Lamb Ragu
Serves 8, Prep and Cook 4 hours, 30 mins
2kg lamb shoulder, bone in2 carrots, peeled, finely chopped1 large brown onion, finely chopped2 cloves garlic, crushed1 tblsp fresh thyme leaves½ cup dry red wine2 tblsps tomato paste700g jar passata sauce1½ cups chicken stock½ cup chopped fresh parsleyCooked pappardelle and finely grated parmesan, to serve
1 Season lamb with salt and pepper.
2 Heat an oiled, large, flameproof casserole dish (16-cup capacity) over medium-high heat. Add lamb. Cook for about 5 minutes on each side, or until browned. Remove.
3 Add carrot, onion, garlic and thyme. Cook, stirring occasionally, for 5 minutes, or until softened. Add wine. Bring to boil. Boil for 1 minute.
4 Stir in tomato paste. Add passata and stock. Return lamb skin-side up.…
