TASTES LIKE A RESTAURANT LAMB PAPPARDELLE This is such a simple, restaurant-quality dish made using my ultimate hack, supermarket slow cooked lamb shanks. You simply simmer in a gorgeous red wine sauce until they are falling off the bone. One pot, max flavour. Guaranteed to make anyone fall in love with you. You will need to serve 2-3 2 pre slow cooked lamb shanks from the supermarket 1 large carrot 1 white onion 1 stick celery 1 sprig of rosemary 4 anchovies (non-negotiable, you won’t taste them!) 1/2 bottle of red wine 1 chicken stock cube Pasta of choice Parmesan 1 tsp corn flour mixed with 1 tsp water 1 tbsp balsamic vinegar 1. Roughly chop your onion, carrots and celery into large chunks. Heat a large saucepan with a lid with 1 tbsp olive oil. Sweat down the vegetables with a sprig of rosemary and salt for around 10 minutes or until you start to see a lovely caramelisation on the bottom of the pan. Add in the anchovies, they will melt into the sauce. 2. Deglaze the pan with 1/2 bottle of red wine. Add in the lamb shanks and top the pan up with water until the shanks are covered, add in the stock cube and bring to a simmer, then place a lid on and turn the heat down low to a gentle simmer. 3. After around 30 minutes, remove the lamb shanks carefully, they should be falling off the bone. Turn the heat up and start to reduce your sauce on a boil, don’t rush this. It should take 15-20 minutes to thicken, then add in a mix of 1 tsp corn flour whisked into 1 tbsp water and cook out for a few more minutes. 4. Shred your lamb shanks, removing excess fat and the bits you don’t want to eat. Put the pasta onto boil in salted water until al dente. 5. Remove the vegetables and rosemary sprig, add in the pulled lamb and mix. Grate on some parmesan and add 1 tbsp balsamic for acidity. Drain and stir through the pasta until the sauce looks silky and glossy. Serve with an extra grating of parmesan. #pastatiktok #pastarecipe #datenight #dinnerparty