I've made it lots of times, but just got around to saying "thank you, Nigella". Braise in the … Fiery Lamb Ragu on Parpadelle A spicy tweak on a classic Italian pasta dish. Pappardelle, those egg-rich, wide ribbons, are my favourite here, but do choose any pasta you want. I couldn't have believed anything so delicious could be so easy. Add the lamb shanks, wine, tomatoes, carrot, oregano, rosemary, and chili garlic paste, and give it all a good stir. I live in a rural area and couldn't get any lamb. Stir in the tomato paste. Heat the vegetable oil in a large casserole, brown the lamb neck all over until golden, then remove to a plate. Cook for a couple of minutes, stirring, until it loses a bit of its pinkness. Heat the vegetable oil in a large casserole, brown the lamb neck all over until golden, then remove to a plate. https://www.homebeautiful.com.au/lamb-ragu-with-pappardelle For example, ragu goes great with gnocchi, rigatoni, linguini, and so many more. By entering your details, you are agreeing to olive magazine terms and conditions. Already have an account with us? Put a large pan of water on to boil for the pasta, and warm the garlic oil in a small, heavy-based pan that comes with a lid, and cook the scallions, stirring for a minute or so. Remove from the pan and reduce the sauce until thickened. Difficulty easy; Cooking time more than 2 hours; Serves serves 4; Ingredients Method . In a large cast-iron casserole, heat 2 tablespoons of the oil. I recommend using pappardelle pasta, but other types will work just as well. This is an excellent dish, very unique flavor. Add the carrot, onion and celery and cook over high heat, stirring occasionally, until slightly softened, 5 minutes. Add the carrot, onion and celery and cook over high heat, stirring occasionally, until slightly softened, 5 minutes. My partner absolutely loves this. Copyright © 2020 Nigella Lawson. Winter is here in Australia, so I’m bringing out the lamb shanks, and making Lamb Ragu with Pappardelle. In a large cast-iron casserole, heat 2 tablespoons of the oil. Bring this together using the palms of your hands to make a firm dough, then knead for 10 minutes until smooth. Cooking time: 1 - 2 hours. For the Ragu. Put the lamb neck back in along with the green sauce and top up with chicken stock to just cover. You can unsubscribe at any time. Recipe by: Abigail Donnelly View all recipes. Dust lightly with flour and set aside. 2.75kg leg of lamb. Sprinkle in the herbs and chilli, stirring again before adding the meat. Nigella - you have done it again - great one loved by all - large and small. My daughter and husband love this recipe and fight over any leftovers for next days supper! I have a fairly fussy 4 year old boy and he loved it minus the chilli, we all did! For US cup measures, use the toggle at the top of the ingredients list. Cook the papardelle in a large pan of boiling salted water for 2-3 minutes or until al dente. Keep warm. Lightly dust a clean worksurface with flour and lay the pasta sheet out. To make the marinade, combine all the ingredients and add lamb to the bowl. Add the white wine to deglaze the pan and reduce until the liquid evaporates. Yummy! Looking for a delicious recipe for lamb ragu with pappardelle? Season the lamb neck well and dust with the flour. Sign in to manage your newsletter preferences. Add the tomatoes, redcurrant jelly, worcestershire sauce, salt and pepper, then give a good stir and bring to a bubble. 1 x 2.4 kg free-range leg of lamb 4 T olive oil 4 shallots, halved ... 400 g pappardelle pasta 60 g Parmesan, grated fried sage, for serving ... Cook the pasta according to package instructions, then serve with ragù, Parmesan and fried sage. I've lost count of how many times I've made this dish! Put the pasta through a pasta machine – starting from the widest setting, to the penultimate setting – it should be the thickness of a 5p piece. ‘Ragout’ is French, ‘ragù’ Italian, and this meat sauce is certainly inspired by the Sicilian combination of sweet lamb, dried wild mint and crushed chilli flakes, though I’ve added an Anglo note with a little redcurrant jelly.