Braised lamb shank pappardelle with kalamata olives, tomatoes and preserved lemon

This wonderfully rich, meaty pasta dish very popular at Soul in winter is worth a weekend's simmering and pasta-making. The meat on the lamb shanks taken from the foreleg is perfect for the long, slow braising that is required for maximum tenderness and flavour. If you do not make your own pasta, buy the widest dried pasta noodles you can find. This recipe is taken from The Soul Cookbook by Judith Tabron and Gareth Stewart, with Lauraine Jacobs, photography by Aaron McLean, $60, published by Random House.

Lamb

4	Lamb shanks (Main)
1 handful	Flour, for dusting the lamb shanks
1 to fry	Extra virgin olive oil
1	Carrot
1	Onion
½	Leeks
2 stalks	Celery
200 ml	Red wine
1 Ltr	Veal stock
1 Ltr	Chicken stock
1	Bouquet garni

Ragout

4	Shallots
2	Garlic cloves
1	Fresh thyme, leaves only
300 ml	Red wine
6 sheets	Pappardelle pasta, make your own and cut into rough (2-3cm wide) pappardelle
16	Kalamata olives, halved and pitted
4 Tbsp	Fresh parsley
1	Preserved lemon, rinsed and cut into small dice
12	Semi-dried tomatoes, halved

Directions

1. Dust the shanks in the flour and shake off any excess. Heat a heavy-based pan with a little olive oil. Brown the shanks over moderate heat, turning so all sides colour evenly. Remove and rest in a colander.
2. Cut the vegetables into medium-sized dice and cook in the same pan until they caramelise. Deglaze the pan with the red wine and simmer until quite reduced.
3. Top up with the veal stock and chicken stock and reduce again at a slow boil until the stock begins to have a slightly syrupy consistency. Do not season to taste at this stage as you will be reducing the liquid when the shanks are cooked.
4. Preheat the oven to 130C. Place the shanks in a large casserole dish and over them pour the cooking stock, including all the vegetables and bouquet garni. Cover with a piece of baking paper and then with the lid of the dish. Place in the oven to braise for 3 hours.
5. After this, the meat should be just falling off the bone. Allow to cool in the cooking liquid until cool enough to handle. Pull the meat into nice pieces and set aside. Meanwhile, pass the stock through a sieve into a pan, discarding the solids, and reduce until thick enough for the sauce to line the back of a spoon.
6. To make the ragout, place the shallots and garlic in a pot with a little olive oil and caramelise them. Add the thyme, then deglaze with the red wine and reduce.
7. Once the wine has reduced to almost nothing, add the lamb shank stock, along with the picked pieces of meat.
8. To serve, drop the pappardelle into salted boiling water until just cooked. Once the pasta is cooked, combine with the hot ragout and garnish with the olives, parsley, preserved lemons and tomatoes