Slow-cooked lamb with tomato and pappardelle

Pappardelle is one of the easiest pastas to make at home but if time is short, good quality fresh lasagne sheets cut into thick ribbons is a quick and convenient substitute.

Pappardelle

200 g	Strong flour
2 large	Free-range eggs
1 pinch	Salt
1 cup	Semolina flour, fine

Slow-cooked lamb with jus

1 kg	Lamb shoulder, bone in (Main)
1 can	Chopped tomatoes, 400g
250 ml	Jus, warmed, see note below

Directions

Fresh pappardelle

1. Place flour, eggs and salt into a food processor and blend until a firm dough starts to come together.
2. Turn dough out on to a clean bench top and knead together until smooth. Cover dough in plastic wrap and rest in the fridge for 30 minutes.
3. Remove dough from fridge, unwrap and cut dough into 6 pieces. Flatten dough pieces with fingers and fold in half. Flatten and fold again.
4. Flatten dough a final time to 4-5mm thick and pass each piece through a pasta sheet roller on the widest setting.
5. Fold dough in half and pass through roller again on the same setting. Adjust roller setting to 1 and pass each piece though in the same way.
6. Continue to pass dough sheets through roller, adjusting setting after each run. Once dough has passed through setting 7, place each sheet on to a lightly semolina-floured bench.
7. Lightly dust pasta with a little more semolina flour then fold each sheet in half, then half again, lengthways.
8. Cut folded pasta into 2cm strips, horizontally and then toss gently on the bench to separate pasta ribbons.
9. Toss ribbons in remaining semolina flour to prevent from sticking and place on to a baking paper-lined tray. Wrap in plastic wrap and store until ready to use.
10. Fresh pasta is best cooked and eaten on the same day.

Slow-cooked lamb with jus

1. Heat oven to 150C. Place lamb into a roasting dish with tomatoes and 1 cup of water. Cover and seal tightly with aluminium foil.
2. Place into the oven and cook for 2-3 hours or until lamb is extremely tender and falling off the bone.
3. Remove lamb from the oven and allow to cool before picking meat from the shoulder and discarding any bones and fat, reserving tomatoes along with the lamb.
4. Increase oven temperature to 200C.
5. Place lamb and tomato into a large heavy-based frying pan with 200ml of the jus and return to oven, basting occasionally until lamb is well-glazed and jus is thick and glossy.
6. Remove lamb from the oven and keep warm. Fill a large pot with boiling water and place over a high heat. Add a good pinch of salt then add pappardelle.
7. Cook pasta for 2 minutes before draining well. Place into a large bowl, add lamb and tomato, and toss together.
8. Divide between 4 large bowls and finish with a drizzle of remaining jus.