This lamb ragu is ideal for wintry weather, and it’s smooth too.
It’s a one-pan surprise in an effort to have you looking like a pinnacle chef – without any of the fuss.
Better Homes and Gardens meals editor, Elle Vernon, shares the entire recipe under.
Lamb Ragu with Cherry Tomatoes and Rosemary
Preparation time: 35 mins plus 30 minutes chilling
Cooking time: 2 hours 5 mins
2 x 400g canned cherry tomatoes
four lamb shanks
125ml dry white wine
140g tub tomato paste
4 cloves garlic, finely grated
1 Tbsp more virgin olive oil
three sprigs rosemary leaves picked (approximately 1 heaped Tbsp), plus extra to garnish
1 Tbsp dried oregano
Sea-salt flakes and freshly ground black pepper, to season
200g clean mozzarella, torn
2 Tbsp finely chopped flat-leaf parsley leaves
Preheat oven to 170°C fan-forced (190°C conventional).
To make ragu, pour tomatoes in the base of a 30cm rectangular baking dish. Arrange lamb on a pinnacle. Pour over the wine. Spread tomato paste over the lamb, then scatters with garlic, drizzle with oil and scatter with rosemary and oregano, season. Cover with a sheet of baking paper and cover tightly with foil so no steam can break out. Bake for two hours. Remove foil and use multiple forks to shred the meat off bones. Discard bones. (You also can serve the Lamb shank ragu as is.)
Meanwhile, make pasta following steps 1-8 of Homemade egg pasta on page 88, rolling out pasta till 2-3mm thick and using a huge sharp knife to reduce into 25 x 7cm-extensive handkerchief-looking sheets. Set apart sprinkled with a dusting of flour so pasta strands don’t stick together.
Just earlier than serving, cook dinner pasta in a big saucepan of boiling, salted water for 90 seconds or until al dente. Use a pair of tongs to remove pasta from water and upload it immediately to the lamb ragu, toss gently in the sauce to coat. Serve topped with mozzarella and parsley. Garnish with extra rosemary, if you like.
Easy Homemade Egg Pasta
Preparation time: 25 mins plus 30 mins chilling
Cooking time: Nil
100g simple flour, plus extra to dust
Pinch exceptional salt
1 unfastened-variety egg
Dust a smooth, dry surface with extra flour. Mound flour on the surface, upload salt. Make a well in the center wide enough to contain the egg.
Crack the egg into a cup, then pour into properly. Whisk egg with a fork till gently overwhelmed. Use a fork to swirl egg, then maintain to swirl egg, including in a touch flour, swirling and adding greater flour until all of the flour has been integrated and a very rough, free aggregate forms. Use your fingers to bring the dough together, forming a tough, sticky dough.
Use the heel of your hand to knead the dough, pushing the dough down and forward, then turning the dough clockwise forty five° and preserve with pushing and turning for as a minimum 5 mins or till an easy, tender, silky dough forms. If the dough is simply too sticky, gradually upload small quantities of flour, a sprinkle at a time. If too dry, add a totally small amount of bloodless water, 1 tsp at a time.
Form dough into a flat disc and wrap in plastic wrap. Set aside for 30-60 mins. You can chill overnight if more convenient.
Cut dough into quarters. Put one zone at the bench and rewrap last dough in plastic wrap.
Form quarter of dough right into a hard rectangle the usage of your hands.
Pass dough rectangle via a pasta device at the thickest setting (in case you don’t have a pasta machine, see How to make pasta with a rolling pin and knife, opposite page). Continue to bypass dough through the machine, folding it in 1/2 on every occasion, reducing the placing after every three passes thru the machine, lightly dusting the dough with a bit flour as vital. If the pasta gets too lengthy and hard to work with, cut sheet into smaller, extra achievable-sized pieces.
Repeat with the ultimate dough portions. At this factor, you can make sheets, fettuccine, tagliatelle or different pasta shapes of your choice.
Once you have reduced the pasta into desired shapes, dust with a little flour to make sure it doesn’t stick together, then it’s prepared to cook.