Name: Pappardelle with lamb and eggplant ragu
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 2 cooked lamb shanks; 2 teaspoon olive oil; 3 baby eggplants, sliced; 2 garlic cloves, crushed; 1 cup (250ml) braising sauce; 1/2 cup (125ml) chicken stock; 1 teaspoon balsamic vinegar; 1/3 cup (50g) green olives; 200 gram dried pappardelle pasta (or other wide pasta); 1/2 cup flat-leaf parsley, coarsely chopped; salt and freshly ground black pepper

Pappardelle with lamb and eggplant ragu

Enjoy a hearty pasta for dinner complete with salty olices, eggplant and tender lamb.

Serves 2

Prep

10M

Cook

20M

Total

30M

Ingredients

2 cooked lamb shanks

2 teaspoon olive oil

3 baby eggplants, sliced

2 garlic cloves, crushed

1 cup (250ml) braising sauce

1/2 cup (125ml) chicken stock

1 teaspoon balsamic vinegar

1/3 cup (50g) green olives

200 gram dried pappardelle pasta (or other wide pasta)

1/2 cup flat-leaf parsley, coarsely chopped

salt and freshly ground black pepper

Method

1.Remove the meat from the lamb shanks and shred coarsely.

2.Heat oil in a large non-stick frying pan; cook eggplant until browned on both sides, remove from pan.

3.Cook garlic in same pan until fragrant but not browned. Add the lamb, braising sauce and stock. Bring to the boil and simmer, uncovered, about 5 minutes or until sauce has thickened. Stir in vinegar and olives.

4.Meanwhile, cook the pappardelle in a medium pan of boiling, salted water until just tender. Drain.

5.Add pappardelle, cooked eggplant and parsley to lamb mixture, toss to combine. Season to taste with salt and pepper.

Not suitable to freeze. Not suitable to microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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