Slow-cooked lamb ragu with pappardelle

Step 1

Preheat oven to 170C/150C fan forced. Remove any string or netting from the lamb, if rolled. Open the lamb out flat on a chopping board and remove any excess fat. Set aside.

Step 2

Heat the oil in a flameproof roasting pan over medium-high heat. Add the pancetta, carrot and onion. Cook, stirring, for 5 minutes or until the onion is soft. Add the garlic and cook for 1 minute or until aromatic.

Step 3

Add the red wine and stir for 2-3 minutes or until the wine reduces by half. Add stock and tomato, and bring to the boil. Add the bay leaves and rosemary. Remove from heat. Season.

Step 4

Add the lamb and submerge in the tomato mixture. Cover the pan with foil and bake for 4 hours or until the lamb falls apart when tested with a fork. Remove from oven.

Step 5

Use tongs to transfer the lamb to a chopping board. Use 2 forks to shred the meat then return the lamb to the tomato mixture. Cook over medium heat for 2-3 minutes or until heated through.

Step 6

Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain.

Step 7

Divide the pasta among serving bowls. Top with the lamb ragu, parmesan and extra rosemary to serve.