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.
Preheat the oven to 140°C.
Heat a heavy-based casserole dish with 2 tablespoons oil. Brown the lamb shanks on all sides and remove.
Cook the vegetables until lightly coloured then remove.
Deglaze the casserole dish with the white wine, then add the shanks, vegetables, herbs (except tarragon) and garlic. Add the beef stock and 500ml of the chicken stock (or until shanks are covered). Cover the dish with foil and cook in the oven for 90 minutes or until the meat is tender and falling off the bone.
Remove shanks and shred the meat, removing any skin and sinew. Strain the cooking liquid and reduce by half. Set aside. Turn the oven up to 160°C.
For the peas, bring 150mL of chicken stock and the butter to the boil. Add 200g of peas and simmer until tender. Blend to a puree. Season with salt and pepper to taste.
Place the prosciutto on a paper-lined tray and cook in the for 5-10 minutes or until crisp. Reserve 2 pieces for garnish and finely chop the remaining slices.
Cook the pappardelle in salted boiling water until al dente.
Combine 200ml of the lamb’s reserved cooking liquid with the shredded meat. Add the prosciutto and 100g of peas in a pan and bring to the simmer.
Stir through the pea butter and chopped tarragon. Season to taste.
To serve, toss the ragu through the pasta and garnish with slices of crispy prosciutto.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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