Home
Abigail Donnelly

Abigail Donnelly

Recipes & Articles by Abigail Donnelly

Tamarind tofu stir-fry

Asian recipes

Tamarind tofu stir-fry

10 minutes

Creamy cheesy chicken

Cheese recipes

Creamy cheesy chicken

20 minutes

Spicy corn bread with cheesy butter

Bread recipes

Spicy corn bread with cheesy butter

40 minutes

Cacio e pepe beans

Beans recipes

Cacio e pepe beans

20 minutes

8 recipes that will up your veg intake this winter

8 recipes that will up your veg intake this winter

Chocolate hot-milk cake

Cake recipes

Chocolate hot-milk cake

20 minutes

Opal® apple-infused whiskey

Apple recipes

Opal® apple-infused whiskey

Opal® apple-coconut curry sauce

Apple recipes

Opal® apple-coconut curry sauce

10 minutes

Envy™ apple butter

Apple recipes

Envy™ apple butter

40 minutes

Envy™ apple and ginger dressing

Apple recipes

Envy™ apple and ginger dressing

White chocolate-and-mocha millionaire’s shortbread

Biscuit recipes

White chocolate-and-mocha millionaire’s shortbread

20 minutes

Lamb ragù pasta

Italian recipes

Lamb ragù pasta

6 hours

Load more

Lamb ragù pasta

By Abigail Donnelly

Serves 6 – 8

Difficulty Medium

Prep Time 20 minutes

Cooking Time 6 hours

Ingredients

4 T canola oil
1 x 2.4 kg free-range leg of lamb
4 T olive oil
4 shallots, halved
1 onion, finely chopped
4 celery sticks, finely chopped
4 leeks, finely chopped
6 garlic cloves, crushed
3 bay leaves
4 thyme sprigs
4 rosemary sprigs
1 cup white or rosé wine (or 1⁄3 cup red wine vinegar)
3 x 400 g cans whole peeled tomatoes
140 g tomato paste
4 cups lamb or beef stock
sea salt and freshly ground black pepper, to taste
3 T butter
400 g pappardelle pasta
60 g Parmesan, grated
fried sage, for serving

Method

1. Preheat the oven to 150°C. Heat the canola oil in a large cast-iron pan over a high heat and sear the lamb until golden brown. Set aside.

2. In the same pan, heat the olive oil over a medium heat, then add the shallots, onion, celery, leeks, garlic, bay leaves, thyme and rosemary and sauté for 5 minutes.

3. Add the wine, tomatoes, tomato paste and stock. Bring to the boil, season and add the lamb to the sauce. Dot with the butter, then cover tightly with greaseproof paper, foil and a lid. Roast for 5–6 hours, or until the meat falls off the bone.

4. Remove the lamb from the oven and remove the meat from the bone.

5. Cook the pasta according to package instructions, then serve with ragù, Parmesan and fried sage.

Watch Abi cook this dish below:

Find more lamb recipes here.