Reader recipe: Lamb Pappardelle
It's beautifully slow cooked spring lamb knuckes/shanks in a tomato Italian sauce, shredded and juicy and added to pappardelle pasta.
|2 bottles||Tomato passata|
|1 dessert spoon||Tomato paste|
|1 large||Onion, chopped|
|2 cloves||Garlic, minced|
|1 dessert spoon||Worcestershire sauce|
|1 dessert spoon||Balsamic vinegar|
|1 dessert spoon||Brown sugar|
|1 large||Carrot, finely grated|
|1 small bunch||Celery, finely chopped|
|2 large||Field mushrooms, finely chopped|
|3 cups||Vegetable stock|
|1 bunch||Flat leaf (Italian) parsley, chopped|
|1 cup||Parmesan cheese, finely grated|
|1 drizzle||Extra virgin olive oil|
|1 packet||Pappardelle pasta|
|1 dash||Lemon juice|
|1 small||Zucchini, grated|
- Heat large heavy bottom pot and add oil. Brown lamb knuckles and set aside. Add onion and garlic and cook until soft. Add carrot, zucchini, mushrooms and celery and cook stirring for five minutes.
- Add tomatoes, passata, tomato paste, vegetable stock, balsamic vinegar, Worcestershire sauce, sugar, salt and pepper (to taste) and give it all a store to combine. Add lamb knocks back in.
- Cook on low for 3 hours or until lamb is falling off the bone, giving a stir to ensure the bottom doesn't get stuck. Add a little more stock if it is getting too thick. Sauce should not be too runny.
- Once lamb is cooked, take out of the pot and set aside to cool until you are able to take it off the bone. Using a fork, take meat off the bone and remove any sinew or fatty parts. If needed cut meat in bite sized pieces.
- If sauce is runny, turn it up high to simmer until a nice thick consistency.
- Put lamb back into the pot with the sauce.
- Heat a large saucepan of water to boiling, add salt. Once boiling cook pappardelle to packet instructions. Drain.
- Add pasta to the pot with sauce and meat, add parsley and parmesan and stir until combined.
- Place on plates and add more parmesan cheese and parsley on top. Add a squeeze of lemon juice to taste. Voila!