Recipe Index

Ingredients

• 4 ounces pancetta, medium diced
• 2 1/2 to 3 pound boneless leg of lamb
• 1 pound lamb shanks
• 1 large yellow onion, small diced, about 2 cups
• 3 medium carrots, peeled and small diced
• 3 ribs celery, small diced
• 6 garlic cloves, smashed
• 3/4 cup dry red wine
• 2 tablespoons tomato paste
• 28 ounces tomato puree
• 4 cups beef stock
• 3 to 4 fresh parsley sprigs
• 3 to 4 fresh thyme sprigs
• 1 fresh rosemary sprig
• 2 bay leaves
• 1 Parmigiano Reggiano rind
• 1/2 lemon, juiced, about 1 to 1 1/2 tablespoons
• salt and pepper, to taste

Method

1. Cook the pancetta in a large pot over low to medium heat until its fat renders and it crisps. Lift out and set aside.
2. Cut the leg of lamb into roughly 8-ounce portions, pat dry and season with salt and pepper.
3. Sear the lamb in the pancetta fat over medium heat, fat-side down first, for 3 to 4 minutes per side, until well browned on all sides. Set aside.
4. Add the onion with a little salt and cook 5 minutes, until starting to brown, then reduce the heat to low and cook 10 minutes more, stirring occasionally.
5. Add the carrots, celery and garlic, cover and sweat over low heat for 10 to 12 minutes.
6. Pour in the wine and cook over medium heat for 5 to 7 minutes, until reduced.
7. Stir in the tomato paste and cook 2 to 3 minutes, until it turns a rust colour.
8. Add the tomato puree, stock, parsley, thyme, rosemary, bay leaves, cheese rind and the cooked pancetta. Season with salt and pepper.
9. Return the lamb, cover and cook over low heat or in a 325°F oven for 2 1/2 to 3 hours, until fork-tender.
10. Remove the herbs, rind and shank bones. Shred the lamb into the sauce with two forks.
11. Stir in the lemon juice and serve over pasta, with minced parsley if desired.

Prep: 15 min · Cook: 240 min

Nutrition (per serving, where published)