Lamb and fennel ragu
35g plain (all-purpose) flour
1kg boneless lamb shoulder, cut into 1-inch pieces
2 tbsp olive oil
150g brown onion, chopped finely
3 cloves garlic, crushed
6 anchovy fillets, finely chopped
½ tsp dried chilli flakes
1 tsp fennel seeds, crushed lightly
400g canned diced tomatoes
160ml beef stock
40g grated parmesan
½ cup loosely packed fresh basil leaves
Place flour in a large bowl; season.
Heat oil in a large saucepan.
Coat lamb in flour; shake off excess.
Cook lamb, stirring, for 15 mins, or until well browned.
Add onion, garlic, anchovy, chilli, fennel seeds, tomatoes and beef stock; bring to the boil.
Cook, covered, on low, for 2 hours.
Season to taste.
Garnish ragù with parmesan and basil leaves.
Serve with cooked pappardelle, mashed potato or crusty bread.