Jimmy from The Bunyip has shared this delicious recipe with us, using risoni from our store. It takes a bit of pre-preparation but relatively straight forward to put together, AND totally worth the effort!
Serves 6.
| INGREDIENTS: | METHOD: |
| 1 forequarter shoulder (oyster cut) salt, pepper, olive oil, garlic for seasoning 2 onions, sliced 1 tbsp olive oil 3 bay leaves 3 garlic cloves, sliced 1 sprig rosemary 1 can chopped tomatoes 2 cups red wine 1/4 cup brandy 2 tsp ground star anise, toasted 2 1/2 cups risoni 2 cups stock (veal, chicken or veg) 1 1/2 cups sugar snap peas, trimmed grated lemon rind & shaved parmigiano reggiano to serve |
1. Pre-heat oven to 95 degrees. 2. Season hogget shoulder with salt, pepper, olive oil and crushed garlic. Place into baking dish, cover with baking paper then foil, sealing well. Place in oven overnight for 10-12 hours until falling off the bone. 3. Next day, gently shred meat, drain off fat and retain the jus (the liquid that is not clear). 4. Heat olive oil over medium heat in heavy based pan and add onions, bay leaves, garlic and rosemary leaves. Cook until onion is soft and darkened in colour. Add chopped tomatoes, red wine, brandy and star anise. Simmer gently until reduced by half. 5. Add the reserved meat with the retained jus. Simmer gently for 15 minutes and season to taste. 6. Add risoni and stock to ragu. Simmer covered for 11 minutes, then remove the lid. Add sugar snap peas and simmer for a further 3 minutes. 7. Adjust seasoning and add a little more stock if the dish needs more liquid. Serve in a large pasta bowl finished with lemon and reggiano. |
