Photo: Sweet Braised Lamb Pasta Recipe
Ingredients
- 4 lamb shanks
- Coarse salt and freshly ground black pepper
- 3 tablespoons garlic infused olive oil
- 1 (750ml) bottle ruby port
- Water
- 3 tablespoons mulling spices
- 2 pounds fresh pappardelle pasta
Directions
Season the lamb shanks with salt and pepper, to taste. Heat the oil in large heavy pot over medium-high heat. Working in batches, if necessary, to not overcrowd the pan, sear the shanks on all sides until deep brown, about 7 minutes. Remove the shanks to a plate and add the port. Bring to a simmer, scraping any brown bits off bottom of pan and reduce by 1/3. Add the mulling spices, wrapped in cheesecloth or in a muslin tea bag. Return shanks to the pot, adding water if needed, to cover the meat. Cover and simmer until the meat is tender, about 2 1/2 hours. Remove the shanks to a cutting board and let rest. Discard the mulling spices. Simmer the braising liquid until reduced and thickened, about 20 minutes.
Meanwhile, cook the pasta to al dente according to package directions in a large pot of salted boiling water, about 4 minutes. Pull the meat from the bones, chop it and add it to the sauce. Drain the pasta, and add it to the meat and sauce. Toss and serve immediately. Enjoy!
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By Eluna5389
Coconut creek fl
on September 04, 2012
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I should of paid attention to the sweet part. For some reason the sweet flavor with pasta was just so odd to me. My husband enjoyed this dish. I recently moved to texas and I could not find pappardelle anywhere so I had to sub with fettuccine. Also my lamb was really slimy. This was my first time cooking lamb, so I am not sure if that's how it always is. Maybe this would of been better with red wine so its not too sweet. I don't think this is worth the money, it was really expensive. Or the time.
By LindseyinNYC
New York, NY
on October 30, 2011
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I was so disappointed by this dish. I spent 4 hours making this and ended up with mediocre-tasting lamb, soupy sauce and bland noodles. This was my first time preparing braised lamb, and perhaps I needed more detailed instructions. I waited 50 minutes for the sauce to thicken after removing the lamb and mulling spices; it reduced but never thickened. If this is your first time making a dish such as this, go with a better regarded recipe. Also, the flavors of this dish were so odd. The mulling spices were overpowering (and I used slightly less than the recipe calls for. I will not make this again and I am kicking myself for wasting so much time and money.
By casotti17
danville, CA
on October 16, 2011
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I loved this! Not everyone is a fan of lamb though, so any ideas about another cut of meat?
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