PASTA WITH BRAISED LAMB SHANK RAGù
Provided by Florence Fabricant
Categories dinner, pastas, main course
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Heat oil in 4-quart ovenproof casserole. Add pancetta, lightly brown and remove. Add lamb shanks, brown on all sides and remove. Lower heat; add onions, garlic and rosemary. Sauté until soft. Add white wine. Scrape pan, return pancetta and lamb to casserole, season with salt and pepper, then cover and bake 90 minutes, turning lamb once.
- Remove lamb from casserole. Cut meat from bones, trimming off fat and gristle. Finely dice meat and add to casserole. Add tomatoes and red pepper. Simmer on top of stove one hour. Check seasoning.
- Boil pasta until al dente, drain, toss with sauce, and serve with pecorino for dusting.
SWEET BRAISED LAMB PASTA
Provided by Claire Robinson
Time 3h5m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- 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!
BRAISED PORK RAGU
A perfect make-ahead dish that is served best over Parmesan risotto, but is also great over pasta or potatoes! Lamb or beef can also be substituted and is just as delicious!
Provided by KIRSTEN_R
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Season pork with the rosemary, thyme, pepper, and salt. Heat oil in a large large Dutch over over medium-high heat. Sear pork in the hot oil until well browned on all sides, about 10 minutes.
- Stir onion and carrot into pot; cook until onion is soft, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Pour in the wine; stir, scraping the bottom of the pot to release any browned bits from the bottom. Stir in the tomatoes and stock. Bring to a simmer; cook until meat is very tender and the sauce has thickened, about 30 minutes.
Nutrition Facts : Calories 263.2 calories, Carbohydrate 10.3 g, Cholesterol 54.9 mg, Fat 13.7 g, Fiber 2.3 g, Protein 19 g, SaturatedFat 3.8 g, Sodium 559.5 mg, Sugar 5.6 g
BRAISED LAMB RAGU WITH PENNE
If you love lamb, then try this dish, it is a fantastic dinner to serve to guests, or of coarse family, as it is so easy to make! I promise you will get rave reviews on this dish! This dish has lots of sauce, when I made it I simmered the sauce separately in a small saucepan for about 25 minutes to reduce slightly after the complete dish was cooked, but that is only optional, also if you have any leftover sauce, you can freeze it.
Provided by Kittencalrecipezazz
Categories Penne
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Set oven to 325 degrees.
- Cook the penne in boiling water until JUST firm-tender, drain and transfer to a bowl (do not rinse with water) toss with 2-3 tablespoons oil and set aside, this can be done before, during or after you cook the lamb shanks).
- Heat oil in a Dutch oven over high heat.
- Rub oil lightly on the lamb shanks and then season them with salt and pepper.
- Add to the pot and brown evenly on all sides (this should take about 10-12 minutes).
- Transfer the lamb to a platter.
- Add in chopped onions, garlic, mushrooms, basil, rosemary and crushed red pepper flakes; saute until the veggies are tender (about 7-9 minutes).
- Return the lamb to the pot.
- Add in wine and bring to a boil; simmer for about 6-8 minutes.
- Add in beef broth, Worcestershire sauce and crushed tomatoes and return to a simmer.
- Season with salt and pepper to taste.
- Cover the pot and transfer to the oven.
- Cook for about 1-1/2 hours, or until meat is desired tenderness.
- At this point you can remove the meat from the bones and return the meat to the sauce, or just serve the bone with the meat on them with the sauce.
- Serve the sauce over cooked pasta, and sprinkle with grated Parmesan cheese.
- Delicious!
Nutrition Facts : Calories 1077.5, Fat 48, SaturatedFat 15.7, Cholesterol 242.1, Sodium 714.6, Carbohydrate 74.8, Fiber 11.5, Sugar 7.3, Protein 83.3
BRAISED LAMB SHANKS WITH MUSHROOMS AND PASTA
If you prefer a thicker sauce add in a little flour mixed with cold water to thicken towards the end of cooking time. This is a really great recipe for lamb!
Provided by Kittencalrecipezazz
Categories Lamb/Sheep
Time 3h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Set oven to 325 degrees.
- In a large Dutch oven or oven-proof pot heat oil over high heat.
- Season lamb shanks with salt and pepper then brown on both sides (about 6-7 minutes per side) transfer to a platter or plate.
- Add in onions, garlic, mushrooms, thyme, majoram and crushed red pepper; saute for about 7-8 minutes or until veggies are tender.
- Return the lamb back to the pot.
- Add in wine and bring to a boil; simmer for about 6-8 minutes.
- Add in broth, Worcestershire sauce and crushed tomatoes; bring back to a boil.
- Cover the pot and transfer to the oven to cook for about 2-1/2 - 3 hours, or until the lamb is very tender.
- Season with salt and pepper about the last 30 minutes or cooking.
- Meanwhile cook the pasta in boiling salted water until JUST firm-tender; drain and place the pasta in a large bowl.
- Spoon the sauce over the cooked pasta, sprinkle with grated Parmesan cheese, then place the shanks on top.
- Serve and pass more Parmesan cheese separatel at the table.
LAMB SHANK RAGù WITH ANSON MILLS GRITS
Steps:
- Make ragù:
- Pat lamb shanks dry and season with kosher salt (rounded 1/2 teaspoon) and 1/4 teaspoon pepper. Heat 2 tablespoons oil in a 5-quart heavy pot over medium-high heat until it shimmers. Brown shanks on all sides, 6 to 7 minutes, then transfer to paper towels to drain. Add remaining 2 tablespoons oil to pot, then cook onion, garlic, plum tomatoes, sun-dried tomatoes, celery, mushrooms, and fennel with thyme, red pepper flakes, and 1/2 teaspoon pepper, stirring occasionally, until softened, 4 to 5 minutes.
- Return lamb shanks to pot with stock, bourbon, vinegar, Worcestershire sauce, soy sauce, and honey and bring to a boil. Reduce heat to low and simmer, covered, stirring occasionally, until meat is very tender, 3 to 3 1/2 hours.
- Remove meat from bones, discarding bones, and skim fat from cooking liquid, then return meat to pot. Simmer ragù, uncovered, stirring frequently, 15 minutes.
- Just before serving, stir in radicchio and scallion.
- Make grits while ragù finishes cooking:
- Bring stock, water, and milk to a boil in a 2-quart heavy saucepan. Add grits in a stream, whisking, then cook over low heat, uncovered, stirring frequently, until grits are tender and thickened to the consistency of loose oatmeal, about 20 minutes.
- Toward end of cooking, finely grate one fourth of cheese (1 cup) and add to grits along with sour cream, sea salt, and pepper to taste. Stir until cheese has melted. If grits are too thick, stir in some additional milk.
- Serve ragù over grits and top with shavings of cheese.
RIGATONI WITH BRAISED LAMB RAGù
Categories Lamb Mushroom Onion Pasta Tomato Braise Lamb Shank White Wine Winter Bon Appétit
Yield Serves 6
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F. Heat oil in heavy large ovenproof pot over high heat. Sprinkle lamb shanks with salt and pepper. Add to pot and brown on all sides, about 12 minutes. Transfer lamb shanks to platter. Add onions, mushrooms, garlic, basil, rosemary and crushed red pepper to pot and sauté until vegetables are tender, about 8 minutes. Return lamb to pot. Add wine and boil until liquid has evaporated, about 6 minutes. Add 3 cups beef stock and tomatoes to pot; return to boil.
- Cover pot, transfer to oven and bake until lamb is tender, about 1 1/2 hours. Using tongs, transfer lamb to large bowl. Cool 10 minutes. Cut meat off bones into generous 1/2-inch pieces (discard bones). Return meat to sauce. Season to taste with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cold; cover and keep refrigerated. Rewarm over medium-low heat before continuing.)
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well. Transfer pasta to large serving bowl. Spoon sauce over pasta. Serve, passing Parmesan cheese separately.
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HEARTY LAMB RAGù WITH RIGATONI RECIPE - MICHAEL WHITE
From foodandwine.com
5/5 (4)Total Time 2 hrs 15 minsServings 4-6
- In a medium enameled cast-iron casserole, heat 1/4 cup of the olive oil until shimmering. Add the carrots, onion and red bell pepper and cook over moderate heat, stirring occasionally, until softened and just beginning to brown, about 12 minutes. Using a slotted spoon, transfer the vegetables to a plate.
- Heat the remaining 2 tablespoons of oil in the casserole. Add the pancetta and stir once or twice over moderately high heat until sizzling. Add the lamb and cook, stirring occasionally, until the liquid has evaporated and the meat is browned, 10 minutes. Return the vegetables to the casserole. Add the red wine and simmer until evaporated, scraping up any browned bits from the bottom of the casserole. Add the tomatoes and their juices, the chicken stock, bay leaf and crushed red pepper. Season with salt and black pepper and bring to a boil. Reduce the heat to moderately low, cover partially and simmer, stirring occasionally, until the lamb is very tender, 1 1/2 hours. Discard the bay leaf.
- In a large pot of boiling salted water, cook the rigatoni until al dente. Drain the rigatoni and toss with half of the lamb ragù. Serve the pasta in large bowls, passing the remaining lamb ragù and the Pecorino cheese at the table.
PASTA WITH BRAISED LAMB RAGU - LIVING LOU
From livinglou.com
5/5 (1)Total Time 2 hrs 27 minsCategory Main CourseCalories 197 per serving
- Heat a large Dutch oven over medium-high heat. Add oil and sear lamb shoulder chops for 3-4 minutes a side or until a dark brown crust has formed. Remove from heat and set aside.
- Add onions and cook for 3 minutes until browned, add garlic and remaining 1/4 tsp of salt. Cook for another minute until garlic is fragrant.
- Add wine, and cook stirring to remove brown bits from bottom of the pot for another minute. Stir in broth, Dijon mustard, brown sugar, Worcestershire and dried rosemary, bring to a boil and return lamb chops to pan. Cover and cook in the oven for 2 hours.
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