Tagliatelle al ragù di stinco d’agnello

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Step 1

Heat the olive oil in a medium saucepan over a medium heat, add the lamb shank and seal well all over, then remove and set aside. To the same pan, add the rosemary sprig and vegetables, and sweat for a couple of minutes, then return the lamb to the pan, and season with salt and pepper. Stir in the tomato purée mixture and the chopped tomatoes, along with half a tomato can of water. Bring to the boil, then reduce the heat, cover and cook gently for 2 1/2 hours.

Step 2

Remove the lamb shank and take the meat off the bone, discarding the bone. Break the meat into small pieces and set aside.

Step 3

Bring a large saucepan of salted water to the boil and cook the tagliatelle for 1-3 minutes or until al dente. Drain the pasta, then combine with the tomato ragù. Serve with the pieces of lamb and some freshly grated Parmesan.