Ingredients Jump to Instructions ↓

  1. Small lamb boneless shoulder roast

  2. 1 onion roughly chopped

  3. 1 carrot diced

  4. 1 stick celery diced

  5. 1 tablespoon crushed garlic

  6. 1 1/2 cups red wine

  7. 1 1/2 cups beef stock

  8. Fresh thyme

  9. Fresh parsley

  10. Fresh peas (cooked)

  11. Either fresh pappardelle, store baught, home made or fresh lasagne sheets in the fridge section of the supermarket cut into thick ribbons.

Instructions Jump to Ingredients ↑

  1. heat 1 tbsp olive oil in a pan

  2. add the celery garlic onion and carrot, cook for 5 mins transfer to a baking tray

  3. sear the lamb in the same pan till nicely browned

  4. lay herbs over the vegies in the pan, top with lamb

  5. deglaze the pan with the red wine and add the stock

  6. pour over the lamb

  7. cover with foil and cook 4 hours or so on 180c

  8. once the meat is cooked break apart into chunks, add to a pan

  9. pour in some of the juices, enough to make a good sauce

  10. heat through and thicken the sauce, if nessacary with a little cornflour and water mixture and season the lamb sauce --

  11. to serve

  12. place cooked pappardelle in a bowl or on a plate

  13. sprinkle with cooked peas

  14. top with the lamb and sauce

  15. top with parmesan, shaved or grated


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