Some of the best lamb shanks I’ve ever eaten were at The Cathedral Restaurant in Sens, France. Of course this was when the Cathedral was cooking everything fresh from the market. Unfortunately, at least for the past 2 years, most of their ingredients come from a frozen restaurant supply company and you can taste it. Now when in Sens, I buy my shanks in the market and prepare them at home and you can taste that too 🙂
Out of fresh eggs, on Saturday I went over to the Cooperage on Main Street. The cooperage is a community center that houses a winter farmers market on Saturdays. I knew that the Quails R Us Plus people would be in attendance and I could get eggs and whatever else caught my eye. Like lovely Quails R Us lamb shanks.
Whenever I think about cooking lamb, I think about fresh herbs. The cold weather has reduced my fresh herb supply to rosemary, oregano and an outrageous parsley plant that would require a shot of DDT just to thin it out! Really.
A while back Steve DeVeau, the bathroom guy and retired professional chef, gifted me with some home made, herb flavored tomato sauce from his roma, Big Boy and Sun Sugar cherry garden tomatoes. I decided to go with that and some applewood smoked tomato pappardelle from Northern Farmhouse Pasta. Both the pasta and sauce were exceptional!
I sauteed up a fragrant mix of onion, garlic, shallots and herbs. I love this!
Added wine, tomato sauce, chicken broth and some diced tomatoes, then poured all over the browned lamb shanks in a tajine.
Easy and delicious.
Lamb Shanks with Pappardelle Pasta
4 lamb shanks
Salt and pepper
2 tbsp olive oil
1 onion, halved and thinly sliced
1 large shallot, chopped
4 garlic cloves, chopped
4 fresh oregano sprigs leaves
1 rosemary sprig leaves
6 fresh parsley sprigs leaves
10 ounces red wine
2 cups tomato sauce with herbs
1 can diced tomatoes
12 ounces chicken broth
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 oregano, rosemary, parsley and cook for one minute. Add the wine and boil for 5 minutes. Add the tomato sauce and 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 – 1 1/2 hours. Serve with the pappardelle.