Sweet Braised Lamb Pasta
- Level: Easy
- Yield: 6 to 8 servings
- Total: 3 hr 5 min
- Prep: 5 min
- Cook: 3 hr
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!