Lamb, sage and white wine ragu Recipe | Better Homes & Gardens Australia

Ingredients

• 1.6kg lamb shoulder piece, boned, cut into 5cm chunks
• Sea-salt flakes and freshly ground black pepper, to season
• 2 Tbsp extra virgin olive oil, plus extra to serve
• 6 eschalots, sliced thickly in rounds
• 2 carrots, peeled, diced into 5mm pieces
• 1 celery heart, finely diced
• 6 cloves garlic, finely sliced
• 2 Tbsp dried oregano
• 6-8 sprigs sage
• 1 fresh bay leaf
• 300ml dry white wine
• 1.5L chicken stock
• ¼ radicchio, finely sliced
• 500g egg noodle pappardelle, cooked according to packet directions
• Pecorino cheese, to serve