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Lamb shank ragu with pappardelle

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Adjust Servings:
1/2 tbsp olive oil
2 lamb shanks
1 large red onion, finely chopped
1 carrot, peeled and finely chopped
1 tbsp tomato purée
2 garlic cloves, crushed
1/4 tsp fennel seeds
1/8 tsp celery salt
1 tsp smoked paprika
1 x 400g can chopped tomatoes
1 x 400g can peeled plum tomatoes
200ml hot stock, made up with 1 lamb or 1/2 a yeast-free stock cube
1 dried bay leaf
1 x 250g pack fresh egg lasagne sheets
15g parmesan cheese, grated
A few thyme leaves, picked

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Lamb shank ragu with pappardelle

You can't fail to impress with slow cooked lamb shanks and fresh egg pappardelle. The thick, veggie-packed ragu is supercharged with the juices from the lamb and topped with parmesan and thyme crisps, which add a little flamboyance to the dish. Consider this the perfect date night meal on a busy weekday!

    • 8+ Hours
    • Serves 2
    • Easy


    • TO SERVE


    1. Select the normal setting and preheat the Instant Pot using the sauté function. Add the olive oil and when it starts to shimmer, brown the lamb shanks for 5 minutes or until nicely coloured. Transfer to a plate and keep warm.

    2. Add the red onion and carrot to the residual oil and stir-fry for 2-3 minutes until starting to colour. Stir in the tomato purée with the garlic, fennel seeds and celery salt and cook for 1 minute more.

    3. Cancel the sauté function and return the lamb shanks to the pot. Stir in the smoked paprika, tinned tomatoes, stock and bay leaf and put the lid on. Slow cook on high for 8 hours, by which time the lamb should be tender and falling off the bone.

    4. Remove the lamb shanks from the sauce and shred the meat.

    5. Carefully skim the fat from the top of the sauce, then decant into a large saucepan over a gentle heat and remove the bay leaf. If the sauce is too thin, boil it rapidly until it starts to thicken before adding the shredded lamb. Check the seasoning and keep warm.

    6. To make the parmesan crisps, line a baking tray with baking parchment and drop half the grated parmesan into a small, round cookie cutter. Sprinkle with a few thyme leaves and flatten with the back of a spoon.

    7. Repeat again with the remaining parmesan, then bake in a preheated oven at 200C for 6-8 minutes or until crisp and golden at the edges. Leave for 2 minutes before removing the parmesan crisps with a palette knife.

    8. Cut the lasagne sheets into strips with a knife and drop into a large pan of salted boiling water. Cook for a few minutes until al dente.

    9. Drain the pappardelle in a colander, reserving a little of the cooking liquid, and add the pasta to the sauce. Toss to coat, adding a ladleful of the cooking water to loosen it up if needed.

    10. Transfer the lamb shank ragu with pappardelle to a large serving bowl and garnish with the parmesan crisps. Any leftover sauce can be used to make pizzas.

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