Prepare this sumptuous dinner by slow-cooking the lamb shanks until tender in a white wine sauce with thyme. Shred the meat and add it back to the sauce with roasted pumpkin. Gently combine pasta and serve the ragu with the caramelised garlic and buffalo mozzarella.
Ragu of Lamb Shank with Pumpkin and Caramelised Garlic Recipe
Serves 4
Ingredients:
1 tbsp olive oil
3 large lamb shanks
1 brown onion, halved lengthways, thinly sliced
1 cup beef stock
1 cup white wine
6 thyme sprigs or 1 tsp dried thyme leaves
650g piece pumpkin, deseeded, skin removed, cut into 2cm cubes
½ cup caster sugar
8 garlic cloves
400g pappardelle pasta
125g buffalo mozzarella, torn into pieces
Method:
Heat oil in a large heatproof casserole dish over a medium heat. When hot, add shanks and cook for 10 minutes or until browned on all sides. Transfer to a plate.
Add onion and cook until soft. Add stock, wine and thyme to pan and bring to the boil. Return shanks to pan. Cover and cook over a medium-low heat for 2 hours or until lamb is very tender and falling off the bone.
Preheat oven to 200˚C. Line a baking tray with baking paper. Place pumpkin onto tray and roast for 25 minutes.
Place sugar into a small non-stick pan over a medium-low heat. Roll around pan until dissolved. Add garlic cloves and roll around in sugar syrup until sugar caramelises. Remove from heat. Transfer garlic to a sheet of baking paper.
Cook pasta in a large saucepan of boiling salted water until just tender. Drain and return to pan.
Meanwhile, remove lamb meat and shred. Discard bones and thyme stalks. Return lamb to pan with cooking juices. Add pumpkin and combine. Season with salt and pepper.
Add lamb mixture to pasta and toss until well combined. Spoon onto plates and top with garlic, cheese and freshly ground black pepper. Serve.
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