Lamb ragù pappardelle with pumpkin

Step 1

For braised lamb, preheat oven to 160˚C. Heat oil in a large saucepan over high heat. Brown shanks, in batches if necessary, turning frequently (6 minutes). Transfer to a plate. Reduce heat to medium; add onion, garlic, and herbs and cook, stirring occasionally, until onion has softened (5 minutes). Deglaze pan with wine and reduce until syrupy (4-5 minutes). Add tomatoes, stock, jus and shanks. Increase heat to high and bring to the boil (6-8 minutes); skim any impurities that rise to the surface. Transfer to a deep roasting pan, cover with a cartouche then tightly with foil. Braise until meat is falling off the bone (3-3½ hours).

Step 2

Increase oven to 200˚C fan-forced. Remove shanks from oven and shred meat into bite-sized chunks into a bowl; discard bones. Strain braising liquid through a sieve and place half into a saucepan (cover and keep warm) and discard solids. Remaining half can be frozen for up to 3 months.

Step 3

Meanwhile, place pumpkin on a large oven tray lined with baking paper. Drizzle with oil and season to taste. Roast, turning tray occasionally, until golden and cooked through (30-35 minutes). Scoop half pumpkin from skin (discard skin) and place in a blender with three quarters the reserved braising liquid and blend until smooth; stir through chopped herbs, place over medium heat in a separate saucepan and bring to a simmer (5-6 minutes).

Step 4

Meanwhile, cook pappardelle according to manufacturer’s instructions; drain. Transfer to pan with lamb ragù, season to taste and stir to combine.

Step 5

Divide among bowls with remaining pumpkin and scatter with fried sage leaves. Drizzle with remaining reserved braising liquid, to serve.