Lamb Shank Ragu

Ingredients:

• 800g Our Cow Grass Fed Lamb Shanks 
• 2 tbsp olive oil 
• Olsson’s Rosemary Seasalt seasoning, or seasonings of choice
• 1 brown onion, thinly sliced
• 200g mushrooms, thinly sliced
• 2 tbsp garlic paste 
• 1 3/4 cup beef stock 
• 1 can (400g) crushed tomatoes 
• 2 tbsp tomato paste 
• 1 tsp dried rosemary
• 200g pappardelle (uncooked) 

To serve:

• Parmesan cheese

Cooking instructions:

1. Heat olive oil in a large casserole pot over high heat. Season the Our Cow Grass Fed Lamb Shanks and cook, turning occasionally for 5 mins or until the lamb has browned all over. Remove from the pot and reduce the heat to medium.
2. Add the onion and mushrooms to the pot and stir occasionally for 5 minutes or until the onion is soft. Add the garlic and cook for 1 minute or until fragrant. Add the beef stock, crushed tomatoes, tomato paste, and dried rosemary, and give it a good stir. Finally, add the lamb shanks back in and bring to the boil. Reduce the heat to low, cover, and let simmer for 2 hours and 20 minutes or until the lamb is tender and falling off the bone. 
3. Once the lamb is almost cooked, cook your pappardelle until al dente. 
4. Once the lamb is cooked, remove it from the pot and add it to a plate. Use 2 forks to shred the meat. Discard the bones, then return the meat to the pan and stir to combine. Season with salt and pepper.
5. Add the cooked pasta and stir until all is combined. 
6. Serve the lamb ragu in bowls and top with parmesan cheese.
7. Enjoy!