Easy Lamb Shank Ragu With Egg Fettucine

Step 1: Preheat the oven to 160C.

Step 2: Dust the lamb shanks with flour and little salt and pepper, and heat the oil in a heavy based casserole dish and brown the shanks to seal on all sides and then remove and set aside.

Step 3: Use some paper towel to wipe away any excess residue from the base of the pan.

Step 4: Reduce the heat to medium and brown the onion, carrot, garlic and cumin seeds and rosemary, cooking, stirring for about 5 minutes until the vegetables start to soften.

Step 5: Add wine and bring to the boil before adding the stock and then return the shanks to the pan and add the tomatoes and boil for 5 minutes.

Step 6: Put the lid on the pot and then bake in the oven for 2.5 to 3 hours.

Step 7: The shanks are ready they begin to fall off the bone, remove the shanks from the braise, reserving the braising liquor.

Step 8: Using tongs, begin to flake the meat from the bones and as you do this try to pick out any fat and sinew, leaving you with meat only for the ragu.

Step 9: Return the picked meat to the braising liquor pot and reduce the sauce on the stovetop, stirring the sauce so it does not stick to the pan, it will be ready when the liquid changes from free flowing to sticky, finally add the cranberry and jam and stir to combine.

Step 10: Cook the fettuccine as per packet instruction and when cook to al dente, add the pasta to the casserole dish and mix well.

Step 11: Serve the ragu in pasta bowls and sprinkle fresh parley and lemon zest on top and drizzle with olive oil and serve.