Lamb Shank Ragu with Homemade Pappardelle Pasta

Lamb Shank Ragu with Homemade Pappardelle Pasta

Dougie is out of town visiting is brother and family in Atlanta so I decided to treat myself to a warm homemade dinner. I have always been a cold weather cat. My heart is singing with the thought of pumpkin pie, Mom's apple crisp, big sweaters and wood burning fires. Bring on the snow!

Lamb ragu is one of my favorites for the cold season. I first made this dish when I was living in Florence, Italy for my parents when they came to visit. The first time I made it with rabbit instead of lamb but since not everyone is game to eat rabbit lamb is a superb stand-in.



Lamb Ragu

Serves: 4

5 cloves of garlic, peeled

2 medium sweet onions, halved

2 medium carrots, peeled

salt/pepper

3 springs fresh rosemary

3 sprigs fresh sage

2 or 3 lamb shanks

1 28oz can of organic peeled tomatoes with juice (you can blanch your own tomatoes but honestly, who has the time)

2 cups white wine


pre-heat oven to 275

1. Coat lamb shanks with salt & pepper and cook in a dutch oven until browned, about 3-5 minutes each side

2. In a food processor blend the onions, carrots, sage, rosemary, garlic until fine

3. Add the mixture to the dutch oven with the lamb shanks.  Over medium heat cook the onions to cook until translucent - about 5 minutes

4. Add tomatoes and allow to cook for another 5 minutes

5. Add wine, increase heat to high cook on high for about 5-8 minutes. Continue to stir to make sure your sauce does not burn

6. Reduce heat, top dutch oven with lid and transfer to oven

7. Cook in the oven for 4 - 6 hours

8. remove from the oven, remove any other meat still left on the bone (it should just fall right off), discard bones, shred the lamb and stir a bit


Dough:

Serving size: 2 (or 1 if you can put back as much pasta as I can)

1 cup all-purpose flour

1 egg, beaten

1/2tsp salt

2tbsp water


1. In a large bowl add flour

1. Beat salt into the egg

3. Make a well in the middle of the flour -- add egg, salt & water

4. Mix with your hands until you form a pasta ball that is not sticky (add more flour if needed, or water if the mix is too dry)

5. Remove from bowl and lightly flour the counter top

6. Knead the dough until it is firm but pliable

7. Place dough through pasta roller until desired thickness, cut into strips and hang on pasta dryer.


Boil pasta in salted water, cover with lamb ragu and fresh parmesan cheese.


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