Pappardelle with lamb shoulder ragout

Name: Pappardelle with lamb shoulder ragout
Yield: Serves 4
Ingredients: 1 tbsp fennel seeds; 4 bay leaves; 1 tbsp sea salt; 1 fennel bulb, roughly chopped; 1 small lamb shoulder, weighing about 800 g; 1 recipe pangrattato; 1 onion, roughly chopped; 2.5 l lamb stock; 1 recipe pasta dough, rested; a little semolina flour

Preparation info

Serves
4

Difficulty
Easy

Appears in

Changing Tides

By Roberta Hall McCarron

Published 2024

About

You do really need a good-quality lamb stock rather than stock cubes here as it gets reduced down in the sauce. You can buy lamb bone broth online, or you could use 1.5 litres of Truefoods lamb gravy mixed with 1 litre of water.

Ingredients

1 small lamb shoulder, weighing about 800 g
1 tbsp fennel seeds

Stew
Winter

Method

Preheat your oven to 170°C fan.

Place the lamb shoulder in a deep roasting tin and scatter over the fennel seeds, bay leaves and salt. Add the chopped fennel and onion, then pour over the lamb stock and cover the tray with tin foil.