Calabrian chilli and lamb stracci pasta
SERVES 4-6 // PREP 15 MINS // COOK 3 HRS 30 MINS
Calabrian jarred chilli, a popular pantry staple, adds depth and kick to this ragù.
1 tbsp extra-virgin olive oil
4 French-trimmed lamb shanks (about 1.6kg)
1 fennel bulb, thinly sliced
1 brown onion, thinly sliced
6 garlic cloves, thinly sliced
80 gm (¼ cup) Calabrian chilli, plus extra to serve
250 ml (1 cup) chicken stock
2 400 gm can San Marzano whole tomatoes (we use Mutti)
55 gm (¼ cup firmly packed) brown sugar
3 bay leaves
3 strips lemon rind
400 gm fresh pasta sheets, torn PARMESAN PANGRATTATO
60 ml (¼ cup) extra-virgin olive oil
80 gm Panko breadcrumbs
50 gm finely grated parmesan
2 tbsp finely chopped rosemary
1 Preheat oven to 180°C. Heat oil in a large frying pan over medium-high heat. Season shanks. Cook in batches, turning occasionally, until browned (4-5 minutes).
2 Transfer shanks to a large casserole with fennel, onion, garlic, chilli, stock, tomato, sugar, bay leaf and lemon rind. Cover with a lid and braise in oven until meat is just falling off the bone (3 hours).
Meanwhile, for parmesan pangrattato, heat oil in a frying pan
