LAMB RAGU WITH FUSILLI
INGREDIENTS (SERVES 4)
1 lamb shoulder, cut into large chunks
1 cup Barilla fusilli pasta
1 celery stick, diced
1 brown onion, diced
1 medium carrot, diced
1 garlic clove, finely diced
1 sprig of rosemary, leaves only
Hillfarm canola oil
1 cup Ghost Rock pinot noir
1 cup chicken stock
2 cans of Ardmona onion and garlic chopped tomatoes
salt to season
grated parmesan to serve
LAMB SPICE MIX
1 tsp chilli flakes
1 tbs fennel seeds
2 tbs flour
Place the lamb and spices into a Glad snap lock bag, seal and shake well. Set aside.
Turn a pressure cooker on medium heat and add the celery, onion, garlic and rosemary.
In an oiled pan start cooking the lamb. Caramelise both sides.
Head back to your pressure cooker and add the wine and let it reduce by half. Once the lamb is caramelised add to the pressure cooker as well.
De-glaze the pan you cooked the lamb in with the chicken stock and then transfer to the pressure cooker followed by the chopped tomatoes. Put the lid on and cook for 40 minutes.
When time is up turn the heat back on the pressure cooker with the lid off, season with salt.
Pour the pasta into a boiling pot of water and cook until al dente. Transfer the pasta into the pressure cooker. Mix it together and serve with some parmesan on top.