2 Tbsp olive oil

2 large lamb shanks

1 large onion, sliced

2 stalks celery, sliced

4 cloves garlic, sliced

500g Denny brown mushrooms, cut into chunky wedges

185ml *good quality red wine

700ml tomato passata

250ml beef stock

3 bay leaves

3-5 thyme sprigs

3-5 rosemary sprigs

350g pappardelle pasta

Salt and pepper, to taste

Parmesan cheese, to serve

*if you would like to keep this recipe alcohol free, replace the red wine with more beef stock


- Heat oil in a large saucepan over medium-high heat. Season lamb well and add to the pan. Cook, turning occasionally, until brown all over. Transfer to a tray and set aside.

- To the same pan add the sliced onion, celery and garlic. Cook until soft and fragrant.

- Add mushrooms to the pan and cook for a minute. Pour in the red wine, stock, tomato passata and stir. Add the herbs and bring to a simmer.

- Return the lamb shanks to the pot and nestle them into the liquid. Reduce heat to low. Cook, covered, for 3 hours or until lamb is falling off the bone.

- Transfer lamb to a baking tray and using 2 forks, coarsely shred. Discard bones. Remove whole herb stalks and discard the bay leaves. Return lamb to tomato and mushroom mixture. Season to taste.

- Meanwhile, cook the pasta in a large saucepan of boiling water until just before al dente. Drain.

- Add pasta to the pot and finish the cooking of the pasta in the ragu. Toss to coat each strand of pasta very well in the sauce.

- Divide ragu among serving bowls and shower with a generous amount of Parmesan cheese.

Prep time: 10 minutes

Cook time: 3.5 hours

Serves 6

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