Lamb Shank and Mushroom Ragu

Step 1: Heat oil in a large saucepan over medium-high heat.

Step 2: Season lamb shanks and cook, turning occasionally, for 5-7 minutes or until browned all over and then transfer to a large bowl.

Step 3: Add mushrooms to same pan and cook for 5 mins or until tender and then transfer to bowl with lamb.

Step 4: Add garlic, onion, carrot and celery to pan, adding a little extra oil, if necessary and cook for 5 minutes or until onion softens. Return lamb, mushrooms and any juices to pan and add passata, stock, thyme, rosemary and bring to the boil, reduce heat to low and cook, covered, for 2-2 ¼ hours or until lamb is falling off the bone, turning shanks occasionally and then use tongs to transfer lamb to a heatproof bowl and coarsely shred lamb using 2 forks and discard bones and return lamb to tomato mixture and stir through kale and season and remove thyme stalks.

Step 5: Meanwhile, cook pasta in a large saucepan of boiling water following packet directions or until al dente and drain well.

Step 6: Divide pasta and lamb ragu among serving bowls and top with parmesan and basil leaves and serve with baby rocket and lemon wedges.

Step 7: TIPS - Slow cooker option - Follow instructions in recipe to the point where you return lamb, mushrooms and juices to the pan and instead add all ingredients to slow cooker, cover and cook on HIGH for 4 hours or on LOW for 7 hours, until lamb is very tender. Serve leftover ragu with polenta, quinoa or cous cous and your choice of vegetables.