Entertaining

Lamb and smashed pumpkin ragu

Name: Lamb and smashed pumpkin ragu recipe
Yield: 62
Ingredients: 1/2 cup (125ml) extra virgin olive oil; 8 x 400g lamb shanks; 1 white onion, finely chopped; 1 celery stalk, chopped; 1 carrot, chopped; 3 garlic cloves, finely chopped; 2 tbs each finely chopped sage, rosemary & parsley; 2 bay leaves; 1/2 cup (125ml) white wine; 1kg butternut pumpkin, peeled, seeds removed, cut into 5cm pieces; 10 cups (2.5L) Massel Beef Style Liquid Stock; 500g pappardelle, cooked to packet instructions; Fried sage, to serve

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by Dominic Smith

Apr 09, 2021

Begin this recipe at least 3 hours ahead.

1/2 cup (125ml) extra virgin olive oil
8 x 400g lamb shanks
1 white onion, finely chopped
1 celery stalk, chopped
1 carrot, chopped
3 garlic cloves, finely chopped
2 tbs each finely chopped sage, rosemary & parsley
2 bay leaves
1/2 cup (125ml) white wine
1kg butternut pumpkin, peeled, seeds removed, cut into 5cm pieces
10 cups (2.5L) Massel Beef Style Liquid Stock
500g pappardelle, cooked to packet instructions
Fried sage, to serve

Method

1.

Preheat oven to 160°C. Heat a large heavy-based ovenproof saucepan over high heat with half of the oil. Sear lamb (in batches if necessary) for 5-6 minutes, turning, until browned all over. Remove from pan and set aside. Discard oil in pan.
2.

Return pan to the heat with remaining oil. Add the vegetables and herbs and cook, stirring frequently, for 4-5 minutes until vegetables begin to soften. Add wine, scraping the bottom of the pan with a spoon, and reduce by three quarters. Add the pumpkin, stock and lamb, and bring to the boil. Remove from the heat, cover surface directly with a circle of baking paper and braise in the oven for 3 hours or until lamb is very tender. Remove the lamb from the pan and shred meat into a bowl.
3.

Place pan over high heat and bring to the boil. Reduce rapidly, skimming any fat that rises to the surface, for 12-15 minutes until reduced by one quarter. Using a potato masher, smash the pumpkin in the sauce then stir in the lamb. Add the pappardelle and season to taste. Scatter with fried sage to serve.