Lamb Shank Ragout With Pappardelle Pasta Recipe

Name: Lamb Shank Ragout With Pappardelle Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 4 None large lamb shanks; 1/2 cup all-purpose flour, seasoned; 3 None carrots, peeled. finely chopped; 2 stalks celery, finely chopped; 1 None onion, finely chopped; 4 clove garlic, crushed; 2 cups dry red wine; 1/2 cup balsamic vinegar; 2 x 14 oz cans diced tomatoes; 2 cups beef stock; 1 sprig rosemary; 2 tbsp basil, chopped, plus extra leaves for garnish; 14 oz pappardelle pasta; None None Parmesan, shaved, to serve

Servings: persons

1/4 cup olive oil
4 None large lamb shanks
1/2 cup all-purpose flour, seasoned
3 None carrots, peeled. finely chopped
2 stalks celery, finely chopped
1 None onion, finely chopped
4 clove garlic, crushed
2 cups dry red wine
1/2 cup balsamic vinegar
2 x 14 oz cans diced tomatoes
2 cups beef stock
1 sprig rosemary
2 tbsp basil, chopped, plus extra leaves for garnish
14 oz pappardelle pasta
None None Parmesan, shaved, to serve

1
Heat oil in a large Dutch oven on high. Dust lamb in flour, shaking off excess. Brown shanks well, turning on all sides, 10-12 minutes. Transfer to a plate.
2
Add carrots, celery, onion and garlic to same pan. Saute 4-5 minutes, until lightly browned. Add wine and balsamic vinegar. Simmer, uncovered, 20 minutes, stirring occasionally, until reduced to a thick syrup.
3
Return shanks to pan with tomatoes, stock, 2 cups water and rosemary. Season to taste and bring to a boil. Reduce heat to low. Cover partially and simmer for 2 1/2 hours. stirring occasionally, until the lamb is very tender.
4
Remove lamb shanks and shred meat, discarding bones.
5
Return sauce to a boil. Cook 8-10 minutes, stirring occasionally, until reduced and thickened. Return lamb to sauce with basil. Keep warm over low heat.
6
Cook pasta according to package instructions. Drain and return to pot. Add lamb ragu, tossing gently to combine. Serve with shaved Parmesan and extra basil.

927

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 cup olive oil, 4 None large lamb shanks, 1/2 cup all-purpose flour, seasoned, 3 None carrots, peeled. finely chopped, and more.

Yes, Lamb Shank Ragout With Pappardelle Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb Shank Ragout With Pappardelle Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions