Preheat the oven to 160° C.

Season and dust the lamb shanks with flour. Heat the olive oil in a heavy-based casserole pot and brown the shanks well. Set aside.

In the same pot, add the butter and sauté the onion until translucent. Add the Roast or Lamb Rub and garlic and sauté for another minute before adding the shanks. Pour in the red wine and simmer for 5 minutes to allow the alcohol to cook off. Add the rosemary, carrot, celery, tomatoes, Lamb STOCK and sugar and season well with salt and pepper.

Bring to a boil before placing in the preheated oven with a tight-fitting lid for 2 hours, until the meat is soft, tender and falling off the bone. Remove the shanks and set aside.

Strain the remaining sauce and place the back onto the stove. Bring to a boil and reduce until thick and flavoursome. Remove the meat from the bone, shred roughly and add back into the thickened sauce.

While the lamb is cooking, prepare the pasta. Place the flour and salt on a clean surface and make a well in the centre. Pour the eggs in the middle, then, using your fingertips, mix the eggs in a circular motion, slowly incorporating more and more of the flour until it all comes together. Knead the dough until it is smooth and elastic. Alternatively, you can combine all the ingredients in a stand mixer fitted with a dough hook attachment and knead until smooth and springy. Cover the pasta dough with cling film and refrigerate for 30 min – 1 hour.

Portion the pasta dough and roll through a pasta machine until you reach level 6. Cut into 20cm long sheets and then into 2cm wide noodles. Place the cut pappardelle between 2 damp tea towels until you are ready to use it.

Bring a medium pot of water to a boil and add a dash of Olive Oil and a pinch of salt. Drop the pasta into the boiling water and cook for 2 minutes or until al dente.

Serve the pappardelle topped with the braised lamb shank.