Serves: 4-6
Preparation/cooking time: 2 hours 30 mins

INGREDIENTS:

• 1 (1.4 kg) Lamb shoulder
• 2 tbsp Olive oil
• 2 cloves Garlic, chopped
• ½ Onion, peeled and diced
• ½ stick Celery, diced
• 1 med size Carrot, peeled and diced
• 150 ml Red wine
• 1 can Cherry tomatoes
• 400ml Chicken stock
• 1 sprig Rosemary
• 2 Bay leaves
• Salt and pepper
• 500g Dried rigatoni pasta
• 60 g Grated pecorino

METHOD:

1. Preheat oven to 160°C.
2. Heat oil in a heavy bottom oven proof pan, add lamb shoulder to brown evenly on both sides than remove and set aside.
3. Add garlic, onion, celery, carrot and gently fry for 1-2 minutes while stirring.
4. Add red wine and simmer for 2-3 minutes then add tomatoes, stock, rosemary, bay leaves a pinch of salt and freshly ground pepper, stir well before returning the lamb shoulder, cover and cook in the oven for about 2 and a half hours or until well cooked and the meat is tender.
5. Remove pan from oven and place onto the stove top.
6. Gently remove lamb shoulder onto a plate to cool, then remove the bones, flake the meat into the sauce and stir, taste, adjust seasoning if necessary, keep warm.
7. Bring a pot of salted water to the boil and cook pasta to recommended time as per pack instructions.
8. Drain pasta and add to lamb ragu, stir and serve, sprinkle with grated pecorino and some freshly ground pepper.

Tips: Serve with crusty bread or garlic bread.