Lamb ragù is the ideal cold-weather comfort meal, and our slow-cooked lamb ragù pappardelle recipe is no exception. We’ve upped the ante with the addition of silky pumpkin for that extra hit of warmth, too.
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Ingredients
Method
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).
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.
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).
Meanwhile, cook pappardelle according to manufacturer’s instructions; drain. Transfer to pan with lamb ragù, season to taste and stir to combine.
Divide among bowls with remaining pumpkin and scatter with fried sage leaves. Drizzle with remaining reserved braising liquid, to serve.
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