Preheat the oven to 160° C. Season and dust the shanks with flour. Add the olive oil to a heavy based casserole pot and brown the shanks well. Set aside. In the same pot, add the butter and sauté the onion until translucent. Add the Lamb Rub and garlic and sauté for another minute before adding the shanks. Pour in the red wine and simmer for 5 minutes to allow the alcohol to cook off. Add the rosemary, carrot, celery, tomatoes and Lamb stock and season well with sugar, salt and pepper. Bring to the boil before placing in the pre-heated oven, with a tight-fitting lid for 2 hours, until the meat is soft, tender and falling off the bone. Remove the shanks and set aside.
Strain the remaining sauce and place the sauce back onto the stove, bring to the boil and reduce until thick and flavoursome. Remove the meat from the bone, shred roughly and add back into the thickened sauce.
Season to taste. Serve with the homemade pappardelle.
To make the Pappardelle, roll the pasta through the pasta machine until you reach level 6. Cut into 20cm sheets, 2 centimetres wide. Place the cut pappardelle between 2 damp tea towels until you are ready to use it. Bring a medium pot of water to the boil, add a dash of olive oil and a pinch of salt, place the pasta into the boiling water and cook for 2 minutes or until al dente.
Serves 4
Wine suggestions
When it comes to braised lamb there is certainly only one wine that comes to mind, a Cabernet Saugvignon. I suggest you reach for that Laborie Estate 2009 Cabernet Sauvignon. Great berry flavour with soft tannins to compliment the smooth ending on the pallet. PS: Make sure you have two bottles as the first one is going into the dish. My kind of food;-)
