Lamb Shank Ragu With Pappardelle Recipe

Cooking Directions

• STEP 1.Preheat the oven to 325°F.
• STEP 2.Season the lamb shanks with salt and pepper.
• STEP 3.Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
• STEP 4.Add the lamb shanks and brown them on all sides.
• STEP 5.Remove the lamb shanks from the pot and set aside.
• STEP 6.In the same pot, add the onion, carrot, celery, and garlic.
• STEP 7.Cook until the vegetables are softened.
• STEP 8.Add the tomato paste, diced tomatoes, red wine, beef broth, bay leaves, rosemary, thyme, and oregano.
• STEP 9.Stir to combine and bring to a simmer.
• STEP 10.Return the lamb shanks to the pot and cover with the sauce.
• STEP 11.Cover the pot with a lid and transfer to the preheated oven.
• STEP 12.Cook for 2-3 hours, or until the lamb shanks are tender and falling off the bone.
• STEP 13.Remove the lamb shanks from the pot and shred the meat using two forks.
• STEP 14.Return the shredded meat to the pot and stir to combine with the sauce.
• STEP 15.Cook the pappardelle pasta according to the package instructions.
• STEP 16.Serve the lamb shank ragu over the cooked pappardelle pasta.
• STEP 17.Garnish with grated Parmesan cheese and fresh parsley, if desired.

Cooking Tips

• For extra flavor, you can sear the lamb shanks in a hot skillet before transferring them to the pot.
• If you don't have pappardelle pasta, you can use any other type of pasta you prefer.
• This ragu can also be served over mashed potatoes or polenta.

Storage and Serving

• Leftover ragu can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the ragu in a pot over low heat, stirring occasionally.
• Serve with freshly cooked pasta or other accompaniments.