White Lamb Ragu

Step 1
Start by preparing the vegetables. Finely dice the white part of the leek and celery. Peel and finely dice the carrot. Finely chop or mince the garlic cloves. Tie the sprigs of rosemary, thyme and oregano together with cooking twine to make the bouquet garni.

Step 2
Place a large casserole pot or saucepan with a lid over medium-high heat, add the olive oil, then add the lamb and sear for 3-4 minutes on all sides until browned all over. Remove from the pot and set aside on a plate.

Step 3
Reduce the heat to medium and add the leek, celery, carrot, salt and pepper. Sauté for 5 minutes until beginning to soften. Add the garlic and fennel seeds and sauté for 2-3 minutes until fragrant.

Step 4
Add the tomato paste, stir until well combined, then let it cook for 1-2 minutes until it has deepened in colour slightly. Pour in the wine and cook for a couple of minutes, stirring occasionally until reduced and thickened.

Step 5
Add in the beef stock and bouquet garni and bring to a simmer, then add the lamb back to the pot, along with any juices on the plate and reduce heat to low.

Step 6
Place the lid on the pot and gently cook for 5 hours, turning the lamb occasionally, until it is soft and falling off the bone. The liquid should be just bubbling, do not let it boil or the lamb will become tough.

Step 7
When the lamb is fall-off-the-bone tender, remove the meat from the pot and let it cool for 10 minutes on a plate or board. Increase the heat to medium, bring the liquid to a simmer and cook for 10-20 minutes until the sauce thickens. If you’d like a smooth, creamy consistency, feel free to use a stick blender to blitz the mixture in the pot before bringing to a simmer.

Step 8
When the lamb has cooled slightly, remove the bones and any fatty or grisly bits, then shred the meat with a fork and tongs, or your hands.

Step 9
Once the sauce has thickened, reduce the heat to low again, return the lamb to the pot and stir to heat through then serve.

Step 10
Serve over tagliatelle with lots of grated parmesan