Ragu of Lamb with Paparedelle

By á-4010

Ingredients

• 2 tablespoons olive oil
• 6 lamb shanks (each about 3/4 pound)
• 2 cups chopped onions
• 1 cup diced carrots
• 1 cup diced and peeled celery
• 4 garlic cloves, chopped
• 1/3 cup chopped fresh basil
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh thyme
• 11/2 cup Chateau Julien Merlot
• 3 cups veal stock or beef stock or commercially made beef broth (I like Pacific Foods)
• 1 pound Crimini mushrooms, quartered and sautéed in 3 Tbspns. Olive oil.
• 3 cups tomatoes, peeled, seeded and chopped
• 1 1/4 pounds papardelle pasta prepared according to package and then tossed with olive oil and salt and pepper
• Freshly grated Vella dry jack cheese
• Fresh chopped flat leaf parsley

Details

Servings 6

Preparation

Step 1

Preheat oven to 325°F. Heat oil in heavy large ovenproof pot over high heat. Sprinkle lamb shanks with salt and pepper. Add to pot and brown on all sides, about 12 minutes. Transfer lamb shanks to platter. Add onions, carrots, celery, garlic, basil, rosemary , and thyme to pot and sauté until vegetables are tender, about 8 minutes. Return lamb to pot. Add wine and boil until liquid has reduced by half, about 6 minutes. Add 3 cups demi or beef stock and tomatoes to pot; return to boil.

Cover pot, transfer to oven and bake until lamb is tender, about 1 1/2 hours. Using tongs, transfer lamb to large bowl. With a hand blender puree vegetables in sauce and strain. Add mushrooms and tomatoes, and bring back to a boil. Cool 10 minutes. Cut meat off bones into generous 1/2-inch pieces (discard bones). Return meat to sauce. season to taste with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cold; cover and keep refrigerated. Rewarm over medium-low heat before continuing.)

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well and toss with olive oil and sprinkle with salt and pepper. Transfer pasta to large bistro bowls. Spoon sauce over pasta, sprinkle with dry jack and chopped parsley, and serve