1. Preheat the oven to 180° C. Place
the lamb shanks in a baking dish along with the rosemary sprigs. Drizzle with olive oil and season well. Roast for 1 hour.
2. Remove the shanks from the baking dish, add a cup of boiling water to the dish and scrape off all the bits from the bottom. Pour into a jug and refrigerate; once chilled, spoon the layer of fat off the top.
3. Melt the butter and olive oil in a large ovenproof casserole or saucepan, add
the onions and cook over a mediumlow heat for about 10 minutes until the onions are golden and caramelised.
4. Add the garlic, carrots, celery and
fennel, then sweat, covered, until softened.
5. Add the shanks and their stock, the
tomatoes, passata, red wine, herbs, and sun-dried tomatoes (if using), and simmer, uncovered, over a very low heat for 1½ to 2 hours or until the meat is coming off the bone.
6. Move the shanks to a wooden board
and shred the meat off the bone. If you like, apply a handheld blender until the sauce is half blitzed, but not completely smooth. Add the meat back to the sauce, stir through well and season to taste with a few splashes of balsamic vinegar, sea salt flakes and ground black pepper.
7. For the gremolata, mix the ingredients
together and tip into a serving bowl.
8. Cook the pasta according to packet instructions, drain and return to the saucepan. While it?s still hot, add some butter and Parmesan, and toss to coat well.
9. Spoon the pasta into warm bowls, top
with the ragu and serve immediately with the gremolata for sprinkling.