Lamb Shank Ragu With Pappardelle Recipe

Recipe By Slurrp

This lamb shank ragu with pappardelle is a hearty and comforting dish that is perfect for a cozy dinner. The lamb shanks are slow-cooked in a rich tomato sauce until they are fall-off-the-bone tender. The sauce is flavored with aromatic herbs and spices, giving it a depth of flavor. Served over pappardelle pasta, this ragu is a satisfying and delicious meal that will warm you up from the inside out.

4.4
16 Rating -
Rate
Non Vegdiet
2hr 35minstotal
15minsPrep
2hr 20minsCook
2hr 35m.total
15m.Prep
2hr 20m.Cook
Lamb Shank Ragu With Pappardelle
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ingredients serve

Ingredients for Lamb Shank Ragu With Pappardelle Recipe

  • 1 Lamb Shanks
  • As required Salt And Pepper To Taste
  • 1/2 tablespoon Olive Oil
  • 1/4 Onion, Diced
  • 1/4 Carrot, Diced
  • 1/4 stalk Celery , Diced
  • 1 cloves Cloves Garlic, Minced
  • 1/2 tablespoon Tomato Paste
  • 1/4 can Diced Tomatoes
  • 1/4 cup Red Wine
  • 1/2 cup Beef Broth
  • 1/2 Bay Leaves
  • 1/4 teaspoon Dried Rosemary
  • 1/4 teaspoon Dried Thyme
  • 1/4 teaspoon Dried Oregano
  • 2 ounce Pappardelle Pasta
  • as required Grated Parmesan Cheese And Fresh Parsley For Garnish

Directions: Lamb Shank Ragu With Pappardelle Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 325°F.
  • STEP 2.Season the lamb shanks with salt and pepper.
  • STEP 3.Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
  • STEP 4.Add the lamb shanks and brown them on all sides.
  • STEP 5.Remove the lamb shanks from the pot and set aside.
  • STEP 6.In the same pot, add the onion, carrot, celery, and garlic.
  • STEP 7.Cook until the vegetables are softened.
  • STEP 8.Add the tomato paste, diced tomatoes, red wine, beef broth, bay leaves, rosemary, thyme, and oregano.
  • STEP 9.Stir to combine and bring to a simmer.
  • STEP 10.Return the lamb shanks to the pot and cover with the sauce.
  • STEP 11.Cover the pot with a lid and transfer to the preheated oven.
  • STEP 12.Cook for 2-3 hours, or until the lamb shanks are tender and falling off the bone.
  • STEP 13.Remove the lamb shanks from the pot and shred the meat using two forks.
  • STEP 14.Return the shredded meat to the pot and stir to combine with the sauce.
  • STEP 15.Cook the pappardelle pasta according to the package instructions.
  • STEP 16.Serve the lamb shank ragu over the cooked pappardelle pasta.
  • STEP 17.Garnish with grated Parmesan cheese and fresh parsley, if desired.

Cooking Tips

  • For extra flavor, you can sear the lamb shanks in a hot skillet before transferring them to the pot.
  • If you don't have pappardelle pasta, you can use any other type of pasta you prefer.
  • This ragu can also be served over mashed potatoes or polenta.

Storage and Serving

  • Leftover ragu can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the ragu in a pot over low heat, stirring occasionally.
  • Serve with freshly cooked pasta or other accompaniments.
Nutrition
value
286
calories per serving
10 g Fat12 g Protein26 g Carbs27 g FiberOther

Current Totals

  • Fat
    10g
  • Protein
    12g
  • Carbs
    26g
  • Fiber
    27g

MacroNutrients

  • Carbs
    26g
  • Protein
    12g
  • Fiber
    27g

Fats

  • Fat
    10g

Vitamins & Minerals

  • Calcium
    123mg
  • Iron
    8mg
  • Vitamin A
    1237mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    69mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    44mg
  • Vitamin E
    2mg
  • Copper
    2mcg
  • Magnesium
    134mg
  • Manganese
    2mg
  • Phosphorus
    401mg
  • Selenium
    2mcg
  • Zinc
    5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp