Pappardelle with braised lamb ragu | Australian Lamb - Recipes, Cooking Tips and More

Ingredients

• 1 litre dry red wine
• 2 sprigs rosemary, torn
• 2 fresh bay leaves
• 2 sprigs thyme, torn
• 10 black peppercorns
• 1 x 2kg lamb shoulder, cut into 8 pieces
• 1/2 cup extra virgin olive oil
• 1 small brown onion, diced
• 1 carrot, diced
• 1 celery stalk, diced
• 2 cloves garlic, sliced
• 1 litre vegetable stock
• 50g butter
• 1 lemon, zest finely grated
• Extra virgin olive oil, plus extra for drizzling
• 100g young Pecorino Sardo, freshly grated
• Fresh pappardelle pasta
• Salt flakes and freshly ground black pepper, to taste