Method
- Cut the lamb into 2-3 pieces to fit into your pan. Heat the oil in a non-stick saucepan over a medium heat. Add the lamb and brown it on two sides for 3-4 minutes a side until golden. Remove from the pan and set to one side.
- Chuck the onion and garlic into the hot pan and mix well. Cook, stirring occasionally, for 5-6 minutes until golden. Tip the tomatoes, harissa and stock into the pan. Season with salt and mix well.
- Return the meat to the pan. The sauce should almost cover everything. Cover, reduce the heat to low and cook for 3-3 ½ hours or until the meat pulls apart with a fork. Remove from the meat from the pan and set to rest on a warm plate for 5 minutes and then shred using two forks. Discard any fat, sinew and bone.
- Meanwhile, skim any fat from the sauce. Increase the heat to medium and bubble away, stirring occasionally, for 20-25 minutes to reduce the sauce by half. Return the meat to the pan and mix well.
- Cook the pasta for around 8-10 minutes or until al dente. Drain and divide between 4-5 serving bowls. Top each with plenty of sauce, parsley and parmesan. Serve immediately.
Ingredients
Serves 4-5
1kg shoulder of Welsh lamb off the bone
2 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, thinly sliced
1 x 400g tin chopped tomatoes
2 tbsp rose harissa
500ml lamb stock
500g pappardelle
A handful of finely chopped parsley leaves
Parmesan to serve
Sea salt
