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Pappardelle with Lamb Shank Ragu, Prosciutto and Peas

Chef Brad Sloane from The Riverview Hotel in Balmain shares the gastropub’s recipe for a mouth-watering pasta that combines fall-apart lamb with crispy prosciutto and buttery peas.

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Angus Hughson

Cabernet Sauvignon, Merlot and Shiraz are the best wines to pair with Pappardelle with Lamb Shank Ragu, Prosciutto and Peas.

 
 

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