Lamb ragu

1. 1

   Preheat the oven to 180C/160C Fan/Gas 4.

2. 2

   Season the lamb well with salt and pepper. Place a lidded casserole dish with the oil over a medium-high and, once hot, add the lamb pieces. Cook for 10 minutes, colouring the lamb on all sides, then remove and set aside.

3. 3

   Add the onion, celery and carrot to the same dish. Fry until coloured, then add the anchovies, tomato purée and chopped tomatoes. Cook out before adding the wine. Reduce by half, add the rosemary and bay leaves, then return the lamb to the dish. Barely cover with the stock, put a lid on and transfer to the oven. Cook for 3-4 hours until the lamb is tender.

4. 4

   Reduce the sauce if necessary to a coating consistency. Pull the lamb apart and serve with pappardelle and Parmesan.

1 serving ≈ 375 g

Nutrition values are estimates. - means data is unavailable.