Seasonal Lamb Ragu with Pappardelle by Jimstable

Ingredients

• 500g (1.1 lb) lamb shoulder, finely diced
• 300g (10 oz) pappardelle pasta (fresh or dried)
• 200g (7 oz) broad beans, shelled
• 1 onion, finely diced
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 500ml (2 cup) lamb or chicken stock
• 50g (3.5 tbsp) wild garlic butter
• 2 tbsp olive oil
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper

Instructions

1. Heat olive oil in a large heavy-bottomed pan over medium-high heat and sear the diced lamb until browned on all sides, about 8-10 minutes.
2. Add the diced onion, carrot, and celery to the pan, cooking until softened and translucent, about 8 minutes.
3. Pour in the stock, scraping the bottom of the pan to release any browned bits, then reduce heat to low and simmer for 1 hour until the lamb is tender.
4. Bring a large pot of salted water to a boil and cook the pappardelle according to package directions until al dente, about 3-5 minutes for fresh pasta.
5. Stir the broad beans and wild garlic butter into the ragu during the final 3 minutes of simmering.
6. Drain the pasta, reserving a splash of pasta water, and toss the noodles directly into the ragu, adding the reserved water if needed to coat evenly before serving.