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
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