Lamb Shank Ragu and Pappardelle
ID: ec7fc4e9...
A rich and comforting family-style dish featuring fall-off-the-bone tender lamb shanks braised in red wine, passata, and aromatic vegetables, served over freshly tossed pappardelle pasta.
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🍳 Cooking Flow
Season and flour the lamb shanks, then sear in olive oil until browned and set aside. → Saute diced carrots, onion, celery, garlic, and tomato paste with herbs in the same pan. → Add red wine, passata, and beef stock, bring to a boil, then transfer to a tray and bake covered at 400°F for 3 hours. → Remove the lamb, reduce the braising liquid, and toss pre-cooked pappardelle directly in the sauce. → Debone and shred the lamb, serve over the pasta, and garnish with parmesan and romano cheese.
Cooking Steps
Brief Cooking Order
Season and flour the lamb shanks, then sear in olive oil until browned and set aside. → Saute diced carrots, onion, celery, garlic, and tomato paste with herbs in the same pan. → Add red wine, passata, and beef stock, bring to a boil, then transfer to a tray and bake covered at 400°F for 3 hours. → Remove the lamb, reduce the braising liquid, and toss pre-cooked pappardelle directly in the sauce. → Debone and shred the lamb, serve over the pasta, and garnish with parmesan and romano cheese.
Introduction
A rich and comforting family-style dish featuring fall-off-the-bone tender lamb shanks braised in red wine, passata, and aromatic vegetables, served over freshly tossed pappardelle pasta.
Step 1
Season the lamb shanks generously on all sides with salt and pepper.
Step 2
Dredge the seasoned lamb shanks in all-purpose flour, shaking off any excess.
Step 3
Heat olive oil in a pan, then place the lamb shanks inside to sear.
Step 4
Brown the lamb shanks thoroughly on all sides to build color, then transfer them to a plate.
Step 5
In the same pan, add the diced carrots, onions, and celery. Season with salt and pepper and saute.
Ingredients List
Important Notes
Searing the lamb shanks on all sides is crucial for developing deep, caramelized flavors in the sauce.
Putting the meat back into the pan before adding liquid helps you visually measure how much stock is needed to submerge the ingredients.
Braise the meat tightly covered in the oven at 400°F for a full 3 hours to ensure it becomes fall-apart tender.
Finishing the pasta inside the hot sauce allows the noodles to absorb the rich flavors of the ragu.
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