Reader recipe: Lamb Pappardelle

It's beautifully slow cooked spring lamb knuckes/shanks in a tomato Italian sauce, shredded and juicy and added to pappardelle pasta.

Ingredients

3	Lamb knuckles (Main)
2 bottles	Tomato passata
2 cans	Tomatoes
1 dessert spoon	Tomato paste
1 large	Onion, chopped
2 cloves	Garlic, minced
1 dessert spoon	Worcestershire sauce
1 dessert spoon	Balsamic vinegar
1 dash	Salt
1 dash	Pepper
1 dessert spoon	Brown sugar
1 large	Carrot, finely grated
1 small bunch	Celery, finely chopped
2 large	Field mushrooms, finely chopped
3 cups	Vegetable stock
1 bunch	Flat leaf (Italian) parsley, chopped
1 cup	Parmesan cheese, finely grated
1 drizzle	Extra virgin olive oil
1 packet	Pappardelle pasta
1 dash	Lemon juice
1 small	Zucchini, grated

Directions

1. Heat large heavy bottom pot and add oil. Brown lamb knuckles and set aside. Add onion and garlic and cook until soft. Add carrot, zucchini, mushrooms and celery and cook stirring for five minutes.
2. Add tomatoes, passata, tomato paste, vegetable stock, balsamic vinegar, Worcestershire sauce, sugar, salt and pepper (to taste) and give it all a store to combine. Add lamb knocks back in.
3. Cook on low for 3 hours or until lamb is falling off the bone, giving a stir to ensure the bottom doesn't get stuck. Add a little more stock if it is getting too thick. Sauce should not be too runny.
4. Once lamb is cooked, take out of the pot and set aside to cool until you are able to take it off the bone. Using a fork, take meat off the bone and remove any sinew or fatty parts. If needed cut meat in bite sized pieces.
5. If sauce is runny, turn it up high to simmer until a nice thick consistency.
6. Put lamb back into the pot with the sauce.
7. Heat a large saucepan of water to boiling, add salt. Once boiling cook pappardelle to packet instructions. Drain.
8. Add pasta to the pot with sauce and meat, add parsley and parmesan and stir until combined.
9. Place on plates and add more parmesan cheese and parsley on top. Add a squeeze of lemon juice to taste. Voila!