Lamb Shoulder and Sofrito Sauce Ragu

Supplied by the Head Chef
Aurora Ozone Hotel

Ingredients

Lamb Shoulder

• 1 x lamb shoulder, bone in, around 2.5kg
• 1 tbl spoon salt flakes
• 2 tbl spoon smoked paprika
• 2 tbl spoon ginger powder
• 1 tbl spoon cracked whole peppercorns
• 750ml Kangaroo Island shiraz

Sofrito Sauce

• 1kg whole tomato
• 1 x brown onion
• 1 tbl spoon smoked paprika
• 500ml red wine
• Pappardelle pasta to suit
• 500g frozen green peas
• 1 bunch fresh mint, chopped
• Dash of butter
• 3 chopped shallots
• 2 cloves of garlic
• Dash of olive oil

Garnish

Fresh chopped Italian parsley
Grated Parmesan cheese

Method

1. Rub the lamb shoulder with a mixture of the smoked paprika, ginger powder, cracked pepper corns and salt flakes. Cover with cling wrap and leave in the fridge overnight to marinate.
2. The next day, using a deep baking dish, pour the red wine into the bottom, place the lamb shoulder in the baking dish, cover with a double layer of tin foil and bake at 140 degrees for 4-5 hours. Add some water if necessary. The meat should fall off the bone and be easy to shred using a fork.
3. Let the meat cool down, remove the bone and shred the meat back into its own juice. You may need to add some water to liquify the juice if it has reduced too much.
4. While the lamb is in the oven, start preparing the Sofrito sauce.
5. Roughly chop the onion and tomatoes and place them into a baking tray together with a good sprinkle of smoked paprika and a dash of salt.
6. Bake until the tomatoes start breaking down. Decant into a pot together with the red wine and cook until the tomatoes are starting to liquify.
7. Using a stick blender, blend the mixture until smooth and season with salt and pepper to taste.
8. Cook the frozen peas, then drain and add chopped fresh mint and a dash of butter. Sit aside.
9. Finely chop the shallots and garlic.
10. Cook Pappardelle pasta until al dente, drain.
11. In a hot pan, add a dash of olive oil, fry the chopped shallots and garlic, add the shredded lamb, Sofrito sauce, pasta and peas and heat through.
12. Garnish with chopped parsley and grated parmesan to taste.

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