Name: Lamb shank ragu with handkerchief pasta
Prep time: 35 min
Cook time: 125 min
Total time: 160 min
Yield: 4
Ingredients: 2 x 400g canned cherry tomatoes; 4 lamb shanks; 125ml dry white wine; 140g tub tomato paste; 4 cloves garlic, finely grated; 1 Tbsp extra virgin olive oil; 3 sprigs rosemary, leaves picked (about 1 heaped Tbsp), plus extra to garnish; 1 Tbsp dried oregano; Sea-salt flakes and freshly ground black pepper, to season; 300g plain flour, plus extra to dust; Pinch fine salt; 3 free-range eggs; 200g fresh mozzarella, torn; 2 Tbsp finely chopped flat-leaf parsley leaves

Lamb shank ragu with handkerchief pasta

If you only have one pasta sauce in your repertoire, make it rich and red.

Serves 4

Prep

35M

Cook

2H 5M

Total

2H 40M

Skip to Recipe

Slow cooking just got simpler. No more stirring or simmering, just pop the tomatoes, lamb, wine and herbs in a dish and roast for two hours. Serve as is or with pasta.

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Ingredients

2 x 400g canned cherry tomatoes

4 lamb shanks

125ml dry white wine

140g tub tomato paste

4 cloves garlic, finely grated

1 Tbsp extra virgin olive oil

3 sprigs rosemary, leaves picked (about 1 heaped Tbsp), plus extra to garnish

1 Tbsp dried oregano

Sea-salt flakes and freshly ground black pepper, to season

300g plain flour, plus extra to dust

Pinch fine salt

3 free-range eggs

200g fresh mozzarella, torn

2 Tbsp finely chopped flat-leaf parsley leaves

Method

Preheat oven to 170 degrees C fan-forced (190 degrees C conventional).

To make ragu, pour tomatoes in the base of a 30cm square baking dish. Arrange lamb on top. Pour over wine. Spread tomato paste over lamb, then scatter with rosemary and oregano, season. cover with a sheet of baking paper and cover tightly with foil so no steam can escape. Bake for 2 hours. Remove foil and use a couple of forks to shred meat off bones. Discard bones (You can also serve the Lamb shank ragu as is.)

Meanwhile, make pasta following steps 1-8 of Homemade egg pasta, rolling out pasta until 2-3mm thick and using a large sharp knife to cut into 25 x 7cm-wide handkerchief-looking sheets.* Set aside sprinkled with a dusting of flour so pasta strands don’t stick together.

*You can also use dried or ready-made fresh pasta for this recipe.

Just before serving, cook pasta in a large saucepan of boiling, salted water for 90 seconds or until al dente. Use a pair of tongs to remove pasta from water and add it directly to the lamb ragu, toss gently in sauce to coat. Serve topped with mozzarella and parsley. Garnish with extra rosemary, if you like.