Slow Cooked Pulled Lamb Pasta

Slow Cooked Pulled Lamb Pasta
This was by no means ‘half a Sunday Supper’ in excellence but more so in the sense that instead of labouring over roast potatoes and veg, you just whack on a pan of pasta. I first had this dish at Jamie’s Italian… I must warn you, it was on the specials board and not the menu so don’t go hunting for it. But do not fear because I have found the perfect recipe:

Ingredients (serves 4)
400g boneless lamb shoulder
1 sliced carrot
2 sliced sticks of celery
2 sliced cloves of garlic
2 sliced red onions
10 sliced chestnut mushrooms
1 cup of red wine
1 pint of beef stock
2 sprigs of rosemary
1 bayleaf
3 tablespoons of tomato paste
300g pasta
parmesan

Method:
1. Cut up the lamb shoulder into chunks and brown in olive oil in a deep pan.
2. Add carrots, celery, onion and garlic until softened.
3. Add wine, stock and tomato paste and bring to boil.
4. Once brought to the boil allow to simmer for at least two hours. Reduce down and cover once you are happy with the thickness of the sauce.
5. After two hours, pick out the chunks of lamb and pull it apart using two forks.
6. Put back into pan and allow to simmer for further half an hour. Season to taste.
7. Serve with pasta and parmesan.

I have mix and matched a few recipes. Having tried a few which use chopped tomatoes, I decided I much preferred the more gravy-like sauce.

Give this a go and let me know what you think. It is definitely a Sunday Supper worthy meal and will leave you just as stuffed and sofa-bound afterwards.

Here’s a picture of the lamb before the two hours of simmering and afterwards:

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