Lamb ragù

Slow cooked lamb with fennel, tomato and anchovies.

• Finely dice the onion and fennel- reserve a few of the green fennel fronds for serving.
• Heat the oil in a heavy based saucepan. Add the onion and fennel, cook gently for 5-10 minutes until soft
• Slice the garlic and anchovies and add to the pot- cook for 1-2 minutes until the anchovies dissolve into the oil.
• Crush the fennel seeds with a pestle and mortar.
• Add the lamb, rosemary, crushed fennel seeds, and chili flakes to the pan and cook until well browned and caramelized — about 10–12 minutes.
• Deglaze the pan with the white wine, simmer until mostly evaporated.
• Stir in the tinned tomatoes, tomato paste and enough chicken stock to just cover the meat. Bring back to a simmer
• Crush the bay leaf and add to the pan
• Reduce the heat to low and cook for 1.5- 2 hours, stirring occasionally, add a splash more stock if the ragu becomes too thick
• When ready the ragù should be thick, rich, and glossy. The lamb should be very tender
• Remove the bay leaf and adjust seasoning to taste
• Boil the pasta in well-salted water until just al dente, reserving 500ml of the pasta water
• Transfer the pasta directly into the ragù with a splash of pasta water.
• Stir gently over a low heat until the sauce clings to the pasta.
• Divide between bowls, sprinkle each bowl with chopped fennel fronds and freshly grated Parmigiano Reggiano

Serving suggestions

• Shaved fennel, lemon, olive and Parmesan salad
• Rustic Italian Bread to mop up the sauce