Serves 4

Prep 10 mins

Cook time 4hr

• Basil
• Olive oil
• Knob of butter
• 1kg lamb shoulder
• Paprika
• Garlic paste
• Thyme
• 1 onion diced small
• 2 carrots diced small
• 1 celery diced small
• 6 cloves garlic minced
• 2 tablespoons tomato paste
• 1 glass red wine (and one for yourself 😉)
• 1 beef stock cube ground up
• 1 tin chopped tomatoes
• 2 bay leaves
• 1 sprig fresh rosemary
• 200ml cream
• Salt and pepper
• Dried fusilli pasta
• Parmesan cheese

Method

1. Set the oven 140c
2. Rub the lamb shoulder in oil, paprika, rosemary sprigs, garlic paste, salt and pepper. Wrap in foil and place on the oven for 3hrs.( Enough time to watch a good movie, with a cup of tea)
3. Once cooked, leave to rest for 10mins then shred the meat into pieces and set aside and mix with the saved juices.
4. In a pan fry the onion, carrot and celery in oil and butter until starting to colour. 
5. Now add the tomato paste and ground stock cube and stir until combined. To this add the bay leaf and tin of tomatoes plus the glass of red wine. Then bring to the boil. 
6. Take the shredded meat and juices combined and add a tablespoon of flour. Mix up then add to the sauce mix. Turn the heat down on the pan to a medium heat and cook for 1 hour until soft and tender. Before serving add the cream.
7. In that time boil your fusilli.
8. Once the pasta is cooked, combine all elements and serve with loads of Parmesan cheese on top.