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Slow Roasted Lamb Pappardelle

saw a version by mat moran, couldnt see all the ingredients so made this one and its really tasty and filling.


  • Small lamb boneless shoulder roast

  • 1 onion roughly chopped

  • 1 carrot diced

  • 1 stick celery diced

  • 1 tablespoon crushed garlic

  • 1.5 cups red wine

  • 1.5 cups beef stock

  • fresh thyme

  • fresh parsley

  • fresh peas (cooked)

  • either fresh pappardelle, store baught, home made or fresh lasagne sheets in the fridge section of the supermarket cut into thick ribbons.


  • 1.

    Heat 1 tbsp olive oil in a pan

  • 2.

    Add the celery garlic onion and carrot, cook for 5 mins transfer to a baking tray

  • 3.

    Sear the lamb in the same pan till nicely browned

  • 4.

    Lay herbs over the vegies in the pan, top with lamb

  • 5.

    Deglaze the pan with the red wine and add the stock

  • 6.

    Pour over the lamb

  • 7.

    Cover with foil and cook 4 hours or so on 180c

  • 8.

    Once the meat is cooked break apart into chunks, add to a pan

  • 9.

    Pour in some of the juices, enough to make a good sauce

  • 10.

    Heat through and thicken the sauce, if nessacary with a little cornflour and water mixture and season the lamb sauce

  • 11.


  • 12.

    To serve

  • 13.

    Place cooked pappardelle in a bowl or on a plate

  • 14.

    Sprinkle with cooked peas

  • 15.

    Top with the lamb and sauce

  • 16.

    Top with parmesan, shaved or grated

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Posted by Scarlet DevilReport
This looks yummy - love lamb :)