Pappardelle Pasta With Slow Cooked Lamb

Name: Pappardelle Pasta With Slow Cooked Lamb
Prep time: 33 min
Cook time: 3 hr 37 min
Total time: 4 h 10 min
Yield: 4 servings
Cuisine: Italian
Ingredients: ㅤ For The Lamb Leg; 3 lb. Lamb Leg; 0.5 tsp. Salt; 0.5 tsp. Black Pepper; 2 tbsp. Cooking Oil (1 tbsp for Marinade 1 tbsp for cook the lamb leg; ㅤ Sauce; 1 tbsp. Cooking Oil; 1 Large Onion, diced; 2 Garlic cloves, minced; 5 Bay Leaves; 2 sprigs of Rosemary, minced; 2 sprigs of Thyme, minced; 3 Medium Tomato, diced; 1 tsp. Crushed Chili; 1 sprigs of Celery; 2 cup Tomato Sauce; 2 tbsp. Red Wine; 0.5 cup Beef Broth; 1 tsp. Salt ㅤ; 0.5 tsp. Black Pepper ㅤ; ㅤ For The Pasta; 6 oz. Pappardelle, cooked; 1.5 tbsp. Grated Parmesan Cheese; 1 sprigs of Parsley, minced; ㅤ ㅤ Garnish; Parsley ㅤ ㅤ ㅤ ㅤ; Grated Parmesan Cheese ㅤ ㅤ ㅤ ㅤ ㅤ

Chef Chen Yichun

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Slow cooking is the essential secret in creating this deliciously rich and tender Lamb Ragu. After a few hours of braising in the red wine, tomatoes and the aromatic ingredients get the chance to truly meld and bind together. The decadent pulled shreds of lamb, warming sauce laces and the ribbons of pappardelle. Forms a true balanced companionship!