Main Course
Creamy Leg of Lamb Ragu with Butter Beans, Kale and Parmesan
Ingredients
- 1 leg of lamb
- 2 tbsp oil
- 1 tsp salt
- 2 onions
- 1 carrot
- 4 cloves garlic
- 2 tbsp tomato puree
- 1 tin tomatoes
- 200 ml red wine or water
- 1 beef stock cube
- 4 sprigs rosemary
- 2 tbsp balsamic vinegar
- 250 ml cream
- 300 g pappardelle pasta
- 50 g parmesan
Method
- Heat the oil in the pan. Brown off the leg of lamb, turning to get an even brown all over.
- Peel and roughly chop the garlic, onion and carrot. Place in the base of the slow cooker. Sit the leg of the lamb in on top.
- Add in the tomatoes, tomato puree, beef stock cube, water and balsamic vinegar.
- Pop the lid on and cook on high for 6-8 hours.
- When cooked, pull the meat apart as it falls off the bone. Discard the bones, along with any fat or sinue.
- Strain the sauce that the lamb cooked in through a sieve. Pour the sauce into the pan. Reduce down a little, then add the cream. Allow it to simmer gently, then toss in the pulled tender lamb. Finely chop up a little fresh rosemary and sprinkle this in. Taste and adjust the seasoning.
- Open, drain and rinse the butterbeans.
- Remove the kale from the stalk, blanch in boiling water and then plunge into cold water to stop the colour fading, and the kale becoming overcooked.
- Cook the pasta until al dente.
- Toss the pasta into the sauce. Combine well. Spoon into a warm pasta bowl and garnish with some freshly grated parmesan.
- Optional: add a gremolata or a pangratatto on top or garnish with fresh flat-leaf parsley
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