PAPPARDELLE WITH RED WINE BRAISED LAMB

prep + cook time 8½ hours serves 6

1 tbsp olive oil

1.5kg lamb shoulder with bone

1 large onion (200g), chopped

2 medium carrots (240g), cut into 1cm pieces

2 celery stalks (300g), cut into 1cm pieces

4 cloves garlic, crushed

3 large sprigs rosemary

1½ cups (375ml) red wine

½ cup (140g) tomato paste

400g can diced tomatoes

5 anchovy fillets, chopped

1 tsp brown sugar

375g pappardelle shaved parmesan and parsley leaves, to serve

1 Heat oil in a large frying pan over high heat. Season lamb; cook, turning, for 6 minutes or until browned all over.

2 Place lamb in a 6-litre (24-cup) slow cooker. Add onion, carrot, celery, garlic and rosemary to cooker. Combine wine, paste, canned tomatoes, anchovies and sugar in a jug; pour over lamb and vegetables. Cook, covered, on low for 8 hours (or on high for 5 hours).

3 Remove lamb from cooker. Using two forks, shred meat coarsely, discarding fat and bone. If sauce is too thin, pour into a medium saucepan and boil for 5 minutes or until thickened slightly. Stir shredded lamb into sauce and season to taste.

4 Meanwhile, cook pasta in a large saucepan of boiling water according to packet directions; drain. Return pasta to pan; fold through lamb mixture. Serve topped with parmesan and parsley.