Method

• 1.
  Preheat the oven to 170°C.
• 2.
  Heat 2 tbs oil in a large flameproof casserole with a fitted lid over mediumhigh heat. Add lamb and cook, turning occasionally, for 8 minutes or until browned. Remove lamb from pan and set aside. Reduce heat to medium, add onion and cook, stirring occasionally, for 3-4 minutes or until softened.
• 3.
  Add crushed garlic and cook, stirring constantly, for 1 minute or until fragrant.
• 4.
  Pick leaves from half the parsley, transfer to a bowl, and cover and chill until needed. Using kitchen string, tie together rosemary sprigs, 6 thyme sprigs and remaining parsley. Add herb bundle, vinegar, tomatoes, lamb and 1 1/2 cups (375ml) water to the onion mixture, stirring gently to combine, and bring to the boil. Cover surface directly with damp baking paper, cover with lid and transfer to oven. Cook, stirring halfway, for 2 hours 45 minutes or until lamb is very tender.
• 5.
  Meanwhile, for the gremolata, finely chop reserved parsley leaves and remaining 2 thyme sprigs, and combine in a bowl with extra rosemary, extra chopped garlic, lemon zest and juice, and remaining 2 tbs oil.
• 6.
  Remove lamb from casserole and shred the meat from the bones with a fork, discarding the bones. Skim any fat from the pan and discard along with the herb bundle. Transfer tomato mixture to a saucepan over high heat and bring to the boil. Cook, stirring occasionally, for 10 minutes or until mixture has thickened slightly. Stir through shredded lamb.
• 7.
  Meanwhile, to cook the pappardelle, bring a large saucepan of salted water to the boil over high heat. Add the pasta and cook according to packet instructions. Reserve 1/4 cup (60ml) pasta cooking water and drain pasta. Working quickly, toss pasta through lamb mixture, adding enough reserved pasta water to create a coating consistency.
• 8.
  Divide lamb shank pappardelle among serving plates and top with buffalo mozzarella and gremolata to serve.