Ingredients

• 1 tablespoon olive oil
• 2 Coles Australian Lamb Shanks
• 200g button or cup mushrooms, thinly sliced
• 1 brown onion, finely chopped
• 1 carrot, peeled, finely chopped
• 2 celery sticks, finely chopped
• 2 garlic cloves, crushed
• 3/4 cup (185ml) dry red wine
• 700g btl tomato passata
• 1 cup (250ml) beef stock (see notes)
• 2 bay leaves
• 4 thyme sprigs
• 1 rosemary sprig
• 375g pkt fresh lasagne sheets, cut into 3cm-wide ribbons
• 1 tablespoon rosemary, coarsely chopped
• 1 tablespoon flat-leaf parsley, coarsely chopped
• 2 teaspoons orange zest

Method

• Step 1 Heat oil in a large saucepan over medium-high heat. Add the lamb and cook, turning occasionally, for 5-7 mins or until brown all over. Transfer to a heatproof bowl. Add mushroom to the pan. Cook for 5 mins or until tender. Transfer to the bowl.
• Step 2 Add onion, carrot, celery and garlic to pan. Cook, stirring, for 5 mins or until onion softens. Return lamb and mushroom to pan. Add the wine. Bring to the boil. Add passata, stock, bay leaves, thyme and rosemary sprigs. Bring to the boil. Reduce heat to low. Cook, covered, for 3 hours or until lamb is falling off the bone. Use tongs to transfer lamb to a heatproof bowl. Use 2 forks to coarsely shred. Discard bones. Return to tomato mixture. Season.
• Step 3 Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.
• Step 4 Divide pasta and ragu among serving bowls and combine. Combine chopped rosemary, parsley and orange zest in a bowl. Sprinkle over pasta mixture.