Pasta with Lamb Shank, Rosemary, and Red Wine Ragout

Method

1. Heat 1 tablespoon of the oil in a large, deep saucepan. Add the onion, carrot, celery, and bay leaves and cook over medium heat, stirring often, for 10 minutes or until the onion is lightly browned. Remove from the saucepan. Heat a little more oil in the saucepan and cook the shanks in two batches, turning occasionally, for 15 minutes or until browned. Remove from the saucepan.
2. Add the garlic and rosemary to the saucepan and cook for 30 seconds or until lightly golden and fragrant. Return the vegetables to the saucepan, then stir in the wine, stock, passata, zest, and 1 cup water. Using a wooden spoon, scrape up any sediment stuck to the bottom of the saucepan. Add the shanks and bring to a boil, removing any foam that rises to the surface. Reduce the heat and simmer, uncovered, for 2¼ hours or until the lamb is very tender and the sauce is thick and glossy. Meanwhile, cook the pasta in a saucepan of boiling water until al dente.
3. Remove the shanks from the sauce and remove the meat from the bones using a fork and tongs. Return the meat to the sauce and stir to heat through. Season. Toss the hot pasta through the sauce. Serve with parsley.