De-bone the Lamb shoulder and cut it in chunks of 3cm diameter and set aside
Pop the bone in the oven at 220 Degrees for 20 minutes
Peel and slice the onion. Brunoise the carrots.
Heat a large saucepan, add extra virgin olive oil and bay leaves on high heat
Add the meat and get a nice brown colour to it
Add wine, let it evaporate it
Add onions and start to sweat it away. Once they’ve softened, add stock, carrots and salt.
Cook for about 3 hours
Once Ragu is ready, cook your favourite pasta in salted boiling water, tossed it throughout the Ragu, add grated Parmigiano Reggiano and serve. Buon Appetito.
Andy grew up in New Zealand. Fast forward to now, he has cooked in some great restaurants in Auckland, London, Sydney and Melbourne. He also spent time in the business-side of hospitality, managing restaurants, cafes and bars in airports and mucking around with great Australian beef and lamb in a test kitchen.
Sofia Levin is a celebrated Melbourne-based journalist and host who’s been writing about food since 2013, for Broadsheet, Lonely Planet, the Guardian, the Age and other publications.
In March 2021 Levin launched The Seasoned Traveller, a website and newsletter that celebrates cultural diversity through food and encourages readers to #eatcuriously. She’s also appeared on TV shows like Postcards and The Cook Up with Adam Liaw (and in a few Broadsheet videos).
Mary Politis is the woman behind the popular food blog Mary’s Kouzina. Mary teaches people how to make home Greek style food, with recipes inspired by her mother and grandmother; showcasing her family recipes to the world.
Her aim is to reintroduce and preserve traditional Greek cuisine by encouraging people to go back to their Greek roots and incorporate it back into their daily diets.
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