Lamb Shank Ragout With Pappardelle Pasta

• 1/4 cup olive oil
• 4 None large lamb shanks
• 1/2 cup all-purpose flour, seasoned
• 3 None carrots, peeled. finely chopped
• 2 stalks celery, finely chopped
• 1 None onion, finely chopped
• 4 clove garlic, crushed
• 2 cups dry red wine
• 1/2 cup balsamic vinegar
• 2 x 14 oz cans diced tomatoes
• 2 cups beef stock
• 1 sprig rosemary
• 2 tbsp basil, chopped, plus extra leaves for garnish
• 14 oz pappardelle pasta
• None None Parmesan, shaved, to serve

1. Heat oil in a large Dutch oven on high. Dust lamb in flour, shaking off excess. Brown shanks well, turning on all sides, 10-12 minutes. Transfer to a plate.
2. Add carrots, celery, onion and garlic to same pan. Saute 4-5 minutes, until lightly browned. Add wine and balsamic vinegar. Simmer, uncovered, 20 minutes, stirring occasionally, until reduced to a thick syrup.
3. Return shanks to pan with tomatoes, stock, 2 cups water and rosemary. Season to taste and bring to a boil. Reduce heat to low. Cover partially and simmer for 2 1/2 hours. stirring occasionally, until the lamb is very tender.
4. Remove lamb shanks and shred meat, discarding bones.
5. Return sauce to a boil. Cook 8-10 minutes, stirring occasionally, until reduced and thickened. Return lamb to sauce with basil. Keep warm over low heat.
6. Cook pasta according to package instructions. Drain and return to pot. Add lamb ragu, tossing gently to combine. Serve with shaved Parmesan and extra basil.

olive oil, lamb shanks, allpurpose flour, carrots, stalks celery, onion, clove garlic, red wine, balsamic vinegar, tomatoes, beef stock, rosemary, basil, pasta, parmesan

Taken from recipes-plus.com/api/v2.0/recipes/27640 (may not work)