Ep 32 Jane and Emma: Lamb Ragù with Fettuccine and Pea Pesto
- Prep: 1 hour
- Cook: 2 hours 30 mins
- Serves: 4
- Pea shoots and toasted pine nuts, to garnish
- 400g of pasta flour
- 4 eggs
- a pinch of salt
- 4 lamb shanks, trimmed
- 1 tbs olive oil
- 1 onion, finely diced
- 2 medium carrots, finely chopped
- 2 sticks celery, finely chopped
- 3 cloves garlic, crushed
- 2 tbs tomato paste
- 250ml red wine
- 400g can chopped tomatoes
- 2 litres chicken stock
- ½ bunch thyme
- ½ bunch rosemary
- 2 bay leaves
- 125g frozen peas
- ½ cup mint leaves
- ½ cup basil leaves
- 1 clove garlic, crushed
- 2 tbs lemon juice
- 70g pine nuts, toasted
- 35g grated parmesan cheese
- 2 tbs light olive oil
- To make ragù, preheat oven to 160C. Brush lamb all over with half the oil and season with salt and pepper.
- Heat a large casserole dish over medium high heat. Cook lamb until browned all over. Remove and set aside. Add remaining oil to same dish. Cook onions, carrots, celery and garlic for about 30 minutes or until very soft and lightly browned. Stir in tomato paste. Cook for 2 minutes. Stir in wine. Simmer until reduced by half. Stir in tomatoes, stock and herbs. Bring to a simmer. Add shanks. Cover and transfer to the oven.
- Cook for about 2 hours or until meat is very tender and falling off the bone.
- Remove shanks, pull meat of bone and shred. Remove any herb stalks.
- Place dish over a medium heat and simmer until sauce has thickened and reduced. Stir in shredded meat to form a ragù.
- To make pasta, process flour, eggs and salt until a soft dough forms.
- Knead dough on a lightly floured bench for about 5 minutes or until smooth and elastic (it will lose it's rough, floury texture). Stand, covered, for 20 minutes to rest. Divide into quarters. Pass quarters through a pasta machine on the widest setting, dusting dough with flour between rolls, increasing settings until about 2mm thick. Pass through a fettuccine cutter.
- To make pea pesto, cook peas in a saucepan of boiling water until tender. Drain and cool. Place in a processor with remaining ingredients. Process until finely chopped. Season.
- Cook pasta in a large saucepan of boiling salted water until just tender. Drain. Add pasta to ragù. Toss to combine.
- Serve pasta and ragù with pea pesto. Garnish with pea shoots and pine nuts.
- Ragu can be made several days in advance. Store, covered, in the refrigerator.
- This pea pesto would also be delicious as a stand alone pesto.
- If lamb shanks are unavailable, you could also use diced lamb shoulder or braising beef.