2kg Our Cow Lamb Shoulder Bone-In

1.5kg of brown onion

3 medium carrots

3L vegetable stock or water

4 bay leaves

Extra virgin olive oil

2 glasses dry white wine

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.