2 teaspoons olive oil
2 lamb shanks, trimmed of fat and sinew
1/2 brown onion, diced
1 carrot, diced
1 celery rib, diced
2 garlic cloves, sliced
2 cups sugo
500 ml salt-reduced chicken stock
2 sprigs thyme
2 bay leaves
400 g fresh pappardelle (very broad fettuccine)
1/4 cup flat-leaf parsley, chopped
Preheat the oven to 180 degrees Celsius
Heat the oil in a Dutch oven over medium to high heat and season with pepper. Brown the shanks on all sides, about 10 mins in total. Set aside.
Add the onion, carrot, celery and garlic, and cook for 5-6 minutes, until soft. Add the sugo, stock, thyme and bay leaves and bring to the boil. Add the shanks, cover and place in the oven for 2-2.5 hours, until the meat is tender and cuts with a fork.
Remove the shanks from the pot and place on a chopping board; remove the meat from the bones and shred, discarding bones and all sinew. Discard the thyme and bay leaves.
Skim the surface of the braising liquid to remove fat. Place the pot on a medium to high heat and bring to the boil. Reduce the heat and simmer for 30 minutes to reduce the liquid (you should have about 2 cups remaining). Return the meat to the sauce and keep warm.
Meanwhile- bring a large pot of water to the boil and cook the pasta for 2-3 minutes. Drain, toss with the meat sauce and serve with chopped parsley.
A Dutch oven is a heavy pot with a lid, usually cast iron, also known as a casserole.
Sugo is a traditional Italian pasta sauce usually available bottled in supermarkets.
This recipe was supplied exclusively to Men’s Health by Jenny Craig ambassador Tobie Puttock.