Ingredients
2 teaspoons olive oil
2 lamb shanks, trimmed of fat and sinew
1/2 brown onion, diced
1 carrot, diced
1 celery rib, diced
2 garlic cloves, sliced
2 cups sugo
500 ml salt-reduced chicken stock
2 sprigs thyme
2 bay leaves
400 g fresh pappardelle (very broad fettuccine)
1/4 cup flat-leaf parsley, chopped
Method
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Preheat the oven to 180 degrees Celsius
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Heat the oil in a Dutch oven over medium to high heat and season with pepper. Brown the shanks on all sides, about 10 mins in total. Set aside.
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Add the onion, carrot, celery and garlic, and cook for 5-6 minutes, until soft. Add the sugo, stock, thyme and bay leaves and bring to the boil. Add the shanks, cover and place in the oven for 2-2.5 hours, until the meat is tender and cuts with a fork.
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Remove the shanks from the pot and place on a chopping board; remove the meat from the bones and shred, discarding bones and all sinew. Discard the thyme and bay leaves.
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Skim the surface of the braising liquid to remove fat. Place the pot on a medium to high heat and bring to the boil. Reduce the heat and simmer for 30 minutes to reduce the liquid (you should have about 2 cups remaining). Return the meat to the sauce and keep warm.
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Meanwhile- bring a large pot of water to the boil and cook the pasta for 2-3 minutes. Drain, toss with the meat sauce and serve with chopped parsley.
Cook’s tip:
A Dutch oven is a heavy pot with a lid, usually cast iron, also known as a casserole.
Sugo is a traditional Italian pasta sauce usually available bottled in supermarkets.
This recipe was supplied exclusively to Men’s Health by Jenny Craig ambassador Tobie Puttock.
