Lamb Shank And Roasted Red Capsicum (Bell Pepper) Ragu

1. 1

   Heat 2 tablespoons olive oil in a heavy based casserole and brown shanks over a medium heat, then remove from heat and set aside.

2. 2

   Add one more tablespoon olive oil to the same pan and add onion, celery and garlic and stir over medium heat for 5 minutes. Add the wine and bring to the boil, scraping up any pieces stuck to the bottom of the pan.

3. 3

   Return the lamb shanks to the casserole and simmer covered for 20 minutes over a low heat. Add the remaining ingredients except the chopped parsley and simmer a further 10 minutes.

4. 4

   Transfer to a 180c oven and cook, covered, for 2 hours or until meat is almost falling from the bone.

5. 5

   Remove lamb and parsley-discard parsley, cool lamb slightly then shred meat with fingers, discarding bones and fat.

6. 6

   Simmer sauce until reduced by one third, then return lamb to pan and heat through (about 5 minutes).

7. 7

   Season to taste with freshly ground black pepper, stir the sliced parsley through and serve over a pasta such as papperdelle (a wide, flat one) with parmesan or pecorino cheese.

* Per serving · 4 servings · Values may vary.