- 4 T canola oil
- 1 x 2.4 kg free-range leg of lamb
- 4 T olive oil
- 4 shallots, halved
- 1 onion, finely chopped
- 4 celery sticks, finely chopped
- 4 leeks, finely chopped
- 6 garlic cloves, crushed
- 3 bay leaves
- 4 thyme sprigs
- 4 rosemary sprigs
- 1 cup white or rosé wine (or 1⁄3 cup red wine vinegar)
- 3 x 400 g cans whole peeled tomatoes
- 140 g tomato paste
- 4 cups lamb or beef stock
- sea salt and freshly ground black pepper, to taste
- 3 T butter
- 400 g pappardelle pasta
- 60 g Parmesan, grated
- fried sage, for serving
1. Preheat the oven to 150°C. Heat the canola oil in a large cast-iron pan over a high heat and sear the lamb until golden brown. Set aside.
2. In the same pan, heat the olive oil over a medium heat, then add the shallots, onion, celery, leeks, garlic, bay leaves, thyme and rosemary and sauté for 5 minutes.
3. Add the wine, tomatoes, tomato paste and stock. Bring to the boil, season and add the lamb to the sauce. Dot with the butter, then cover tightly with greaseproof paper, foil and a lid. Roast for 5–6 hours, or until the meat falls off the bone.
4. Remove the lamb from the oven and remove the meat from the bone.
5. Cook the pasta according to package instructions, then serve with ragù, Parmesan and fried sage.
Watch Abi cook this dish below: