DIY Rosemary Braised Lamb Shanks over Pappardelle Pasta Noodles

We've cooked lamb shanks many times over the years and it's always an amazing meal! Talk about comfort foods, this one fits the bill! It's so rich and flavorful, great for a Sunday evening dinner. 

This time we opted for Pappardelle pasta as a base for the delicious veggies and to soak up the rich brown gravy. It's really easy to overeat with this tasty meal. The veggies are cooked in the juices and soak up all the wonderful flavors that make up the gravy. We add a bit of corn starch to thicken up the juices for the gravy then take most of the veggies out and use the immersion blender to make the gravy. All in all, it's an awesome fall dinner.   

SERVES:             2

PREP TIME:      30 minutes

COOK TIME:       2 hours 30 minutes

INGREDIENTS:

Lamb Shanks/Veggies: 

2 lamb shanks (1-1½ # each; 1½ # size provides a man-sized portion)

1 medium-large white or yellow onion, skinned and quartered

1 bunch baby carrots, trimmed and scrubbed

1 of 14.5 oz can diced or whole tomatoes

6 cloves of garlic, skinned

1 cup red wine

10 oz low salt chicken broth

2 cups low salt beef broth (Some additional may be required to get liquid to cover 75% of the shanks depending on your pot size.)

2 T extra virgin olive oil

1 bundle fresh 4” thyme stalks, tied together

1 bundle fresh 4” rosemary stalks, tied together

2 fresh 4” Rosemary stalks for garnish

2 t corn starch, mixed in a little hot water

8 ounces pappardelle pasta; cooked and drained per package instructions

PREPARATION:

Lamb Shanks/Veggies:

1. Select a Dutch oven just large enough to hold the lamb shanks, veggies and liquids. Coat the bottom of the pan with olive oil and turn the heat to high. Brown all sides of the shanks. (About 10 minutes.) Then reserve the shanks.

2. Lower the heat to medium and add the onions, garlic, thyme and rosemary. Saute over medium heat until everything has started to brown. (About 10 minutes.)

3. Add the liquids, tomatoes and lamb shanks and bring to a boil. (The shanks should be about 75% covered.) Then reduce the heat to a low-medium simmer and cook for two hours or until the shanks are fork tender, turning the shanks every 30 minutes. Add the carrots for the last 30 minutes.

4. Remove the shanks, onion, carrots and tomatoes and place in a 200*F warming oven with the plates. Remove the thyme and Rosemary bundles. Scoop out a couple of tablespoons of the liquid into a small bowl and add the cornstarch to it. Stir with a small whisk until combined. Using an immersion blender, blend the garlic and whatever remnants of vegetables until the mixture is smooth, creating the gravy. Leaving the cover off, simmer for another thirty minutes or until the sauce is thickened to gravy.

PLATING:

1. Place one shank on each warmed plate.

2. Put the pasta next to the shank.

3. Place the carrots, onions and tomatoes artistically on top of the pasta.

4. Pour the gravy over the shank and veggies and garnish with an uncooked sprig of Rosemary; the aroma is fabulous.

Bon appetit,

Tom and Anita

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DIY Rosemary Braised Lamb Shanks over Pappardelle Pasta Noodles

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