I’ve forgotten what I was thinking about when I made the lamb shanks. I’m usually thinking of something when I decide to cook but if I wait too long before posting, poof, all gone 😀
Anyway, I had two leggy lamb shanks from Australia and some lovely pappardelle from an Italian shop in Scranton. The pasta wasn’t fresh but nearly as good as.
Our son gifted me this round Creuset casserole. Perfect size for two shanks and sauce.
A quick browning in Sister Paula Deen’s skillet before adding them to the casserole.
It’s fresh herb time again, thank God!
For a richer, thicker sauce, you can add about 4 tbsp of tomato paste to the sauce before braising. I think I did that last time.
Lamb Shanks in Wine 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, leaves
1 rosemary sprig, leaves
6 fresh parsley sprigs, leaves
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 oven proof casserole.
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 casserole, cover and roast in a 400 F oven for 1 hour. Serve with the pappardelle.