Herby venison shank ragù

Method

1. Add the 2 tbsp olive oil to a large casserole or heavy-based pan over a medium heat. Season the venison, then add to the pan (in batches if needed) to brown on all sides (about 10 minutes for shanks or 5 minutes for diced). Transfer to a plate.
2. Heat the oven to 160°C/140°C fan/gas 3. Tip the fennel and caraway seeds into the same dish/pan and cook for 1 minute, then add the onion, carrot and celery with a pinch of salt. Cook over a low-medium heat for 12-15 minutes until very soft. Stir in the garlic and herbs and cook for another minute. Turn up the heat a little and pour in the wine. Bubble for a few minutes, then add the bay leaf and stock.
3. Return the venison to the pan, bring to a simmer, cover with a lid and transfer to the oven. Cook for 3 hours until very tender, turning the shanks (if using) halfway. Remove the lid and cook the ragù for another 15 minutes to reduce the liquid a little.
4. Meanwhile, for the pangrattato, pour the oil into a frying pan over a medium heat, then add the breadcrumbs and fry, stirring regularly, for about 5 minutes, or until golden all over. Stir in the herbs and cook for another few minutes. Remove from the heat and stir in the cheese.
5. Remove the bay leaf and any bones from the ragù, then shred the meat into the sauce using 2 forks. Keep warm over a low heat while you cook the pasta.
6. Bring a large pan of salted water to the boil, add the pappardelle and cook for 8 minutes. Drain, then add to the ragù and toss to combine. Serve with the pangrattato scattered over the top.