Before you get started, just a friendly reminder to you and your Spritz Squad to wash your hands.
- 2 tablespoons olive oil
- 1.8kg leg of lamb
- 1 large brown onion, finely chopped
- 2 garlic cloves, crushed
- 4 slices pancetta, finely chopped
- 2 medium carrots, peeled, cut into 1cm pieces
- 2 celery stalks, cut into 1cm piece
- 1/4 cup chopped fresh herbs, we suggest using Rosemary & Thyme
- 1/2 cup red wine
- 2 tablespoons tomato paste
- 2 x 400g cans diced tomatoes
- 2 Massel chicken style stock cubes, crumbled
- 500g dried pappardelle pasta
- Shaved parmesan cheese, to serve
- Heat oil in a large, heavy-based saucepan over medium-high heat. Add lamb. Cook for 2 to 3 minutes each side or until browned. Transfer to a plate.
- Add onion, garlic, pancetta, carrot, celery and herbs to pan. Cook, stirring occasionally, for 10 to 12 minutes or until onion has softened. Add wine. Cook for 1 minute. Add tomato paste, tomato, stock cubes and 2 cups cold water. Stir to combine. Bring to the boil. Return lamb to pan. Cover. Reduce heat to low. Simmer, turning halfway during cooking, for 3 hours 30 minutes or until meat is tender. Transfer lamb to a large plate. Cover with foil to keep warm.
- Increase heat to medium. Bring tomato mixture to the boil. Cook, stirring occasionally, for 15 minutes or until thickened.
- Remove and discard fat and bone from lamb. Using 2 forks, coarsely shred lamb. Add to tomato mixture. Stir to combine.
- Meanwhile, cook pasta in a large saucepan of boiling, salted water, until aldente. Drain. Transfer to a platter. Top with lamb mixture and parmesan. Serve.