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PREPARATION
- Heat oil in a large pan over medium-high heat.
- Season shanks and cook, turning occasionally (approx 5-7 mins or until browned all over). Transfer to a large bowl.
- Add mushrooms to the pan. Cook for 5 mins or until tender and transfer to the bowl with lamb.
- Add garlic, onion, carrot and celery to pan, adding a little extra oil, if necessary. Cook for 5 mins, until onion softens.
- Return lamb, mushrooms and any juices to the pan, add the passata, stock, thyme and rosemary and bring to the boil. Reduce heat to low.
- Cook, covered, for 2-2 ¼ hours or until lamb is falling off the bone, turning shanks occasionally.
- Transfer lamb to a bowl and shred lamb using 2 forks while discarding the bones. Return lamb to tomato mixture and stir through kale, season and remove thyme stalks.
- Meanwhile, cook pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.
- Divide pasta and lamb ragu among serving bowls. Top with parmesan and basil leaves and serve with baby rocket and lemon wedges.
