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