Chef Ryan Peters Aussie Braised Lamb Shank Pappardelle

Method

For the pasta, make a well in the flour and add the egg yolks. Begin mixing slowly, gradually incorporating the flour until a dough forms.

Knead for 8-10 minutes until smooth, then wrap and let rest for at least 30 minutes.

Roll the dough through a pasta roller to your desired thickness, then cut into pappardelle. Set aside.

Season lamb shanks generously with salt and pepper.

Heat olive oil in a braising pan or Dutch oven over high heat. Sear the shanks on all sides until evenly browned. Remove and set aside.

Add the onion, carrots and garlic to the pan. Cook until the vegetables begin to brown.

Deglaze with the red wine and reduce slightly. Stir in the Calabrian chili peppers and stock, then reduce again.

Add the tomatoes, rosemary and thyme. Return the lamb shanks to the pot, lower the heat, cover and braise low and slow for 2-3 hours, until the meat is very tender.

Once fully done, strain the braising liquid to use as the pasta sauce, and pull the lamb into small chunks.

Bring a large pot of well-salted water to a boil. Cook the pappardelle until al dente.

Transfer pasta to a pan with the braising liquid. Mount the sauce with cold butter, then fold in the pulled lamb meat.

To plate, place the pasta and lamb ragù onto plates.

Top with toasted breadcrumbs pulsed with fresh herbs for extra crunch (optional, but highly recommended for texture!).