Lamb Forequater Pappardelle Pasta

A dish that screams comfort. As the days and evenings begin to cool, we search for those dishes that warm our souls, and hug us from the inside out. This dish does exactly that!  With the flavours of new tomatoes and pull apart lamb shoulder; the buttery pappardelle pasta, and texture of crispy pine nut, this dish ticks a few boxes while being rather simple in preparation. 
X1 1-1.5kg boneless lamb forequarter 
X4 new season tomatoes 
X3 cloves of garlic
X1 shallot 
1tsp sweet paprika 
1/2 cup vegetable stock 
Pappardelle pasta 
(For garnish)
Italian parsley 
X1 lemon
Pine nuts
To prepare:
Take one rolled lamb forequarter and place into a deep oven dish, or Dutch oven. To the dish, add three finely chopped garlic cloves, one shallot, a sprinkle of sweet paprika and quarter x4 new season tomatoes. Add a dash of vege stock, cover in foil and place into the oven at 160 degrees, fan forced for two and a half hours. (We want to steam the lamb under the lid with all those delicious flavours) . 
With 10 minutes to go place some pappardelle pasta to salted boiling water and cook for 6-7 minutes over a high heat. 
Remove the lamb from the oven and with two forks, start to, with ease, begin to pull the lamb and mix through the tomato sauce created. 
Drain the water from your pasta and add some lamb and mix to the pasta pot allowing the lamb to cling to the sheets of pappardelle pasta. 
Garnish with some finely chopped Italian parsley, black pepper & finely grated Parmesan, w/ a squeeze of lemon to cut through the fats that lamb carry. 
Any remaining lamb can be made into a left over Shepards pie.