Serves 4-6 | Preparation 20-30 mins | Cook 4hrs 20 mins


350g Seggiano Basilico
Organic Basil Pasta Sauce
400g Italianavera Polpa di Pomodoro (chopped tomatos)
450g Jar Odysea Flame Roasted Red and Yellow Peppers (sliced)
250g Filotea Pappardelle
1 Carrot (finely grated)
1 Red Onion (finely chopped)
3 Cloves Smoked Garlic (crushed)
Handful of Wild Garlic or Spinach
Microgreens to Garnish
50ml Ty Tangwlyst Cream 

For Braising the Lamb Shoulder:

1kg Penllyn Estate New Season Lamb Shoulder
1 White Onion (roughly chopped)
2 Carrots (roughly chopped)
1 Leek (roughly chopped)
3 Bay Leaves
8 Whole Black Peppercorns
350ml Red Wine
500ml Vegetable Stock 
Parmesan or Pecorino to finish


For Braising the Lamb:

1.  Add all the braising veg to a roasting pan, then place the lamb shoulder on top (skin side up). Roast in the oven on a high heat (220°c) for about 20 minutes until well coloured.
2. Once coloured, add the liquid ingredients, bay leave and peppercorns. Then top up with water until fully submerged. Place foil over the top and cook for 3-4 hours at 140°c (or until it’s very tender and flakes).

When the Lamb is Tender, Make the Sauce:

1. Sweat the onions and garlic on a low heat for 10-15 minutes. Add chopped tomatoes, sliced peppers and tomato basil sauce. Add lamb stock to desired consistency (roughly 400ml but add more if too thick) and the cream.
2. Flake the lamb into the sauce.

For the Pasta:

1. Bring a pan of salted water to the boil.
2. Boil pappardelle for 5 minutes.
3. Drain the pasta and add it to the sauce.
4. Plate up and sprinkle with Parmesan or Pecorino cheese.