Pasta with braised lamb
Votes: 1
Time: 3 hours.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Lamb shanks are perfect for a long, spiced braise in port wine. The meat is juicy, flavorful, and literally falls apart. Shred it with two forks, toss with the reduced wine sauce, and serve with cooked pasta.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 lamb shanks
- 3 tablespoons garlic olive oil
- 1 bottle (750 ml) Ruby port
- Water
- 3 tbsp mulled wine spices (cloves, cinnamon, cardamom and allspice)
- 900 g fresh pappardelle pasta
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Cooking the dish according to the recipe:
- Season the lamb shanks with salt and pepper. Heat oil in a large heavy-bottomed saucepan over medium-high heat. Sear the shanks on all sides (if necessary, cook several at a time to avoid crowding the pan) until dark brown, about 7 minutes.
- Transfer the drumsticks to a plate and add the port wine to the pan. Bring to a boil, scraping up any browned bits from the bottom, and reduce the liquid by a third. Add the mulled wine spices, wrapped in a cheesecloth bag.
- Return the meat to the pot, adding enough water to cover the drumsticks if necessary. Cover and simmer until the meat is tender, about 2.5 hours. Transfer the drumsticks to a cutting board and let them rest. Remove the spices from the pot. Simmer the sauce over low heat until thickened, about 20 minutes.
- Meanwhile, in a large pot of salted boiling water, cook the pasta according to package directions until al dente, about 4 minutes.
- Remove the meat from the bones, shred it, and add it to the sauce. Drain the pasta and add it to the pan with the meat. Stir and serve immediately. Enjoy!
Categories:
recipe / Comfort food / Autumn dishes / Dinner / Main courses / Pasta / Meat / Food Network - recipes
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