All the credit for this “Pappardelle with amazing slow – cooked meat” recipe goes to Jamie Oliver. I've cooked it: it's spectacular. What's more, the shoulder is one of the cheaper cuts of lamb and this recipe will serve 6 generously. Jamie Oliver's spiced lamb shanks are melt in the mouth delicious and is actually one of the cheapest cuts of lamb This is one of the dishes I cooked on my first TV show, The Naked Chef, in 1999. Jamie Oliver has probably been the most significant influence in developing my cooking style. Its meant to serve 6-8, so you can easily have enough for a sunday lunch - ( we had it with mash, which soaked up all the juices, just great) and then make … This is a real hearty and trouble free dinner. Jamie Oliver's Slow-cooked Shoulder of Lamb with Roasted Vegetables This recipe is from Jamie's Dinners. Perhaps better for winter though. Jamie’s Kitchen (published 2003) is home to this fine recipe. You will love this amazing dish of slow cooked (braised) meat ragout and pasta. This has to be the best lamb dish i have ever cooked... well of course it would be as it's one of Jamie Oliver's recipes! This is an amazing recipe, very slightly adapted from Jamie Oliver's Jamie at Home recipe book and television series. Posting it here just because food is part of the collection of things about which I wax lyrical. Don't be fooled by the simple ingredients - the flavour in this is amazing! Also, it's totally based on Jamie Oliver's "Pappardelle with amazing slow - cooked meat" as published in "Jamies Kitchen". Jamie's recipe for Braised five hour Lamb with wine, veg and all that from his book "The Return of the Naked Chef". Posting it here just because food is part of the collection of things about which I wax lyrical. Perhaps better for winter though. I've cooked it: it's spectacular. It is from his 2000 cookbook 'the return of the naked chef', i was so impressed by this that i'm going to try making most of the other recipes in the book. This is a real hearty and trouble free dinner. Jamie's recipe for Braised five hour Lamb with wine, veg and all that from his book "The Return of the Naked Chef".