If you’re looking for a real comfort meal that does not cost a lot, then this braised lamb neck ragu should be firmly on your radar. And don’t be scared to pick out that chunk of lamb neck end from your local butcher. You won’t regret a thing. This dish serves 6
Ingredients:
- 2 tbsp olive oil
- 2 onions, roughly chopped
- 1 carrot, finely diced
- 1 stick of celery, finely sliced
- 3 cloves of garlic, mashed
- 1kg lamb neck
- 1 tin of chopped tomatoes
- 3 bay leaves
- 1 tsp salt
- 600g tagliatelle/pappardelle
- parmesan to serve
Method:
- Preheat the oven to 170C/150C(fan). Using a large pan or deep tray suitable for the oven, sweat the onions, carrot, celery and garlic in the olive oil.
- Add the lamb and colour well all over. Pour over the wine and tomatoes, add the bay leaves and season generously.
- Cover with a lid or layer of foil and cook for at least 2 hours (4 is best). The meat is ready when falling off the bone.
- Once cooked, strip the meat from the bone and mix through the thickened sauce. Return to the oven.
- Meanwhile, bring the pasta to a boil in plenty of well-salted water. Undercook the pasta by a minute or two, drain and mix through the ragu.
- Serve immediately, with a little parmesan.