Lamb ragu

By Matt Tebbutt
From Saturday Kitchen

Ingredients

• Lamb shoulder: ½ (around 1kg/2lb 4oz), cut into 3 large pieces
• Onion: 1, chopped
• Celery sticks: 3, chopped
• Carrot: 1, peeled and chopped
• Anchovy fillets: 4
• Tomato purée: 1 tbsp
• Chopped tomatoes: 400g tin
• Italian red wine: 250ml/9fl oz
• Rosemary sprig: 1
• Bay leaves: 2
• Garlic cloves: 6
• Parmesan rinds: a few
• Lamb stock: 500ml/18fl oz
• Salt and freshly ground black pepper

To Serve

• Parmesan: 100g/3½oz, grated
• Pappardelle: 400g/14oz, cooked as per packet instructions

Method

1. Preheat the oven to 180°C/160°C Fan/Gas 4.
2. Season the lamb:
   • Season the lamb well with salt and pepper.
3. Brown the lamb:
   • Heat a lidded casserole dish with oil over medium-high heat.
   • Once hot, add the lamb pieces and cook for 10 minutes, browning all sides. Remove and set aside.
4. Cook the vegetables:
   • In the same dish, add the onion, celery, and carrot. Fry until they are colored.
   • Add the anchovies, tomato purée, and chopped tomatoes. Cook for a few minutes.
5. Add the wine:
   • Pour in the wine and reduce by half.
6. Combine and cook:
   • Add the rosemary and bay leaves.
   • Return the lamb to the dish and barely cover with the stock.
   • Put the lid on and transfer to the oven. Cook for 3–4 hours until the lamb is tender.
7. Finish the sauce:
   • If necessary, reduce the sauce to a coating consistency.
8. Serve:
   • Pull the lamb apart and serve with pappardelle and grated Parmesan.