User Manual

FALCON AUTUMN SERIES
17
1 tbs olive oil
4 lamb shanks, trimmed of fat
50g unsalted butter
2 red onions, halved & thinly sliced
4 cloves garlic, chopped
2 tbs balsamic vinegar
1 ½ tsp chopped fresh rosemary
1 tbs tomato paste
250ml dry white wine
500ml chicken stock
2 bay leaves
500g dried pappardelle pasta
finely grated parmesan, to serve
sea salt & freshly ground black pepper
Preheat oven to 140°C Fan
or 160°C Conventional
Heat oil in a large ovenproof casserole over
medium-high heat. Season the shanks well
with salt and pepper and brown on all sides.
Transfer shanks to a plate. Reduce the heat to
medium-low. Add the butter, onions and garlic
and cook, stirring occasionally, for 15 minutes
until the onion is so and caramelised. Add the
vinegar, rosemary, tomato paste, wine, stock
and bay leaves. Season with salt and pepper.
Return shanks to the pot and bring to a simmer.
Cover with a layer of baking paper and foil,
then the lid. Transfer to oven and cook for 2½
hours until the meat pulls easily o the bone.
Remove the bay leaves and discard. Transfer
shanks to a large plate and remove the meat
from the bones. Return meat to sauce and stir
to combine.
Meanwhile, cook the pasta in a large saucepan
of salted boiling water according to packet
instructions until al dente. Reserve ⅓ cup of
the pasta water then drain. Add pasta to ragu,
along with the pasta water to make a silky sauce.
Toss to combine and serve topped with grated
parmesan and extra black pepper.
Pappardelle with Lamb Shank &
Caramelised Onion Ragu
ingredients
method
Prep time
10 mins
Cooking time
3 hrs
Serves
4