Braised lamb ragù with pappardelle and mint pangrattato
This silky, slow-cooked lamb ragù is the perfect winter comfort food. The sauce is braised with the lamb in the oven, and is a great one to assemble in advance and then enjoy the next day, or even freeze in batches. Pangrattato is a crispy Italian breadcrumb topping, and makes a great fresh and crunchy contrast to the rich ragù.
Ingredients
Metric
Imperial
- 1 dash of olive oil
- 1.6kg lamb shoulder, diced into 5cm chunks
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery sticks, chopped
- 4 garlic cloves, finely chopped
- 2 tbsp of tomato purée
- 300ml of white wine
- 1.2l lamb stock, or chicken stock
- 400g of tin of chopped tomatoes
- 3 sprigs of rosemary
- 6 sprigs of thyme
- 600g of pappardelle, fresh, or 400g dried
Mint pangrattato
- 40g of unsalted butter
- 80g of Panko breadcrumbs
- 1 small bunch of mint , finely chopped
- 1 garlic clove, finely grated
- 1 lemon, zested
Method
Preheat the oven to 150°C fan
Heat a large casserole dish over a medium-high heat with a dash of oil. Season the lamb, then sear in batches until evenly browned on all sides. Remove and set aside
- 1 dash of olive oil
- 1.6kg lamb shoulder, diced into 5cm chunks
Lower the heat, then add the onion, carrot and celery and cook for 8-10 minutes until softened. Stir in the garlic, then add the tomato purée and cook for 2-3 minutes until it darkens slightly
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery sticks, chopped
- 4 garlic cloves, finely chopped
- 2 tbsp of tomato purée
Deglaze with the wine, then pour in the stock and tomatoes. Add the rosemary and thyme, then return the lamb to the pot and bring to a simmer
- 300ml of white wine
- 1.2l lamb stock, or chicken stock
- 400g of tin of chopped tomatoes
- 3 sprigs of rosemary
- 6 sprigs of thyme
Cover and cook in the oven for 3 hours, or until the lamb is tender. Once cooked, remove the herbs, gently break the lamb into the sauce and simmer on the hob for a few minutes to thicken if needed. Season to taste
For the pangrattato, melt the butter in a pan, then add the panko and toast until golden. Remove from the heat, then stir in the chopped mint, garlic and lemon zest
- 40g of unsalted butter
- 80g of Panko breadcrumbs
- 1 small bunch of mint , finely chopped
- 1 garlic clove, finely grated
- 1 lemon, zested
Cook the pappardelle according to the packet instructions. Drain then toss together the pasta and ragù, adding a little of the pasta cooking water to help bind the two together, then divide between bowls and finish with the mint pangrattato
- 600g of pappardelle, fresh, or 400g dried
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