It was cold, then it was hot and now it’s cold again. I had closed down my ovens for the season but decided to give it one more go with the lamb shanks braised in one of my numerous tajines.
The pappardelle was there in the fridge so it came along for the ride.
Never fear, the oven care specialist has been promoted to gas grill care specialist and you should see some things on the “barbie” soon. Like oysters. Also can’t wait to try out my Le Creuset grill.
Be sure to check out http://www.foodporndaily.com on Wednesday. I’m up with my artichokes. Ha, ha, ha, ha. So happy.
Souris d’Agneau with Pappardelle
2 lamb shanks
Salt and pepper
2 tbsp olive oil
1 onion, halved and thinly sliced
2 shallots, chopped
4 garlic cloves, chopped
4 fresh thyme sprigs
1 rosemary sprig
6 fresh parsley sprigs
10 ounces red wine
1 can diced tomatoes
12 ounces chicken broth
Fresh pappardelle pasta, cooked
Season the lamb shanks with salt and pepper, then dust with flour and brown on all sides in a large skillet. Remove and place in the bottom of a tajine.
Add the onion, shallots and garlic to the skillet and cook until the onion is soft. Add the thyme, rosemary, parsley and cook for one minute. Add the wine and boil for 5 minutes. Add the tomatoes and simmer for 2 minutes. Finally add the broth, bring to a boil, then simmer for 5 minutes. Pour the sauce over the top of the shanks in the tajine, cover and roast in a 400 F oven for 1 hour. Serve with the pappardelle.