This is the ragù that we served with our pappardelle pasta from the April/May 2013 Donna Hay magazine, which has an entire section on delicious slow-cooked ragùs – yum!
INGREDIENTS (SERVES 4)
- 1kg boneless lamb shoulder; cut in 6cm cubes
- 1 onion; finely chopped
- 3 cloves garlic; crushed
- ¼ cup rosemary; finely chopped
- ¼ cup thyme; finely chopped
- ¼ cup sage; finely chopped
- 1½ cups dry sherry
- 400g tin chopped tomatoes
- 500ml chicken stock
Season the lamb and brown in batches, set aside.
Add onion, garlic and one tablespoon each of rosemary, thyme and sage and cook until the onion softens. Add sherry, bring to the boil and reduce by half.
Add tomatoes and stock, season and then return lamb to the pan. Cover and simmer for 2½-3 hours.
Remove the lamb and shred with fork. Return to the pan with the remaining herbs.