Lamb shoulder ragù bianco

Step by Step

Step 1

Roughly chop the leftover roast lamb. In a sauté pan or large saucepan, heat the oil, then add the onion, fennel and celery with a pinch of salt. Cook over a medium heat, stirring regularly, for about 8 minutes until softened and starting to brown. Add the garlic and cook for about 1 minute, then add the white wine and cook for 1 minute more. Add the stock, bring to the boil, then add the lamb. Reduce the heat to a gentle simmer and cook, stirring occasionally, for 15-20 minutes until the lamb is piping hot and the sauce has thickened a little. Pour in the double cream and cook for 1 minute more. Meanwhile, cook the pasta according to pack instructions, if using.

Step 2

Once the ragù is ready, take it off the heat and add most of the lemon zest (reserving a little to serve) and all the lemon juice; season. If serving with pasta, lift the pasta into the pan of ragù, allowing some of the cooking water to make its way into the pan. Toss through well, adding more pasta cooking water, if needed, to coat.

Step 3

Serve the ragù either with the pasta, on toast or with cannellini beans stirred though. Scatter over the reserved lemon zest, cheese (if liked) and the reserved fennel fronds