Braised Lamb Shanks with Trahana Pasta and Ricotta Salata

Name: Braised Lamb Shanks with Trahana Pasta and Ricotta Salata
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters snipped chives; 1 cinnamon stick; 59 milliliters minced dill; 59 milliliters minced flat-leaf parsley; 8 larges garlic cloves, thinly sliced; 2 kilograms Italian pureed tomatoes; 3 kilograms lamb shanks each); 59 milliliters fresh lemon juice; 1 liters chicken stock or low-sodium broth; 177 milliliters extra-virgin olive oil; 710 milliliters sour trahana pasta (see Note) or couscous; 340 grams ricotta salata, shredded; 6 servings Salt and freshly ground pepper; 3 larges shallots, finely chopped; 12 thyme sprigs; 3 Tbsps unsalted butter; 1 extra large white onion, chopped

Braised Lamb Shanks with Trahana Pastan and Ricotta Salata might be just the main course you are searching for. This recipe serves 6. One serving contains 838 calories, 58g of protein, and 49g of fat. If you have flat-leaf parsley, olive oil, ricotta salata, and a few other ingredients on hand, you can make it. To use up the pasta you could follow this main course with the Chocolate Dessert Pasta as a dessert. From preparation to the plate, this recipe takes around 3 hours and 30 minutes.

Instructions

Season the lamb shanks with salt and pepper. In a very large skillet, heat 2 tablespoons of the olive oil.

Ingredients you will need

Salt And Pepper

Lamb Shanks

Olive Oil

Equipment you will use

Frying Pan

Add the shanks and cook over moderately high heat until browned, about 10 minutes.

Transfer the lamb shanks to a medium roasting pan.

Ingredients you will need

Lamb Shanks

Equipment you will use

Roasting Pan

Preheat the oven to 32

Equipment you will use

Oven

Melt the butter in the skillet.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the onion, garlic and 8 of the thyme sprigs and cook over moderate heat, stirring occasionally, until the onions are softened, about 7 minutes. Scrape the onions into the roasting pan and add the stock. Cover the pan with foil and braise the shanks in the oven for 2 1/2 hours, or until the meat is very tender.

Ingredients you will need

Fresh Thyme

Garlic

Onion

Stock

Meat

Equipment you will use

Roasting Pan

Aluminum Foil

Oven

Transfer the lamb to a large ovenproof platter. Strain the braising liquid into a bowl through a fine sieve and skim off the fat. You should have 7 1/2 cups; if necessary, add more water. Cover the lamb shanks with foil and keep warm in the oven.

Ingredients you will need

Lamb

Water

Equipment you will use

Sieve

Bowl

Aluminum Foil

Oven

Meanwhile, in a medium saucepan, heat 1/4 cup of the olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the shallots and the remaining 4 thyme sprigs and cook over moderate heat, stirring occasionally, until the shallots are softened, about 7 minutes.

Ingredients you will need

Fresh Thyme

Shallot

Add the tomato puree and cinnamon stick and cook over moderate heat until the sauce is very thick and reduced to 3 cups, about 30 minutes. Season with salt and pepper. Discard the cinnamon stick and thyme sprigs.

Ingredients you will need

Salt And Pepper

Cinnamon Stick

Fresh Thyme

Tomato Puree

Sauce

In a large saucepan, bring the braising liquid to a boil.

Equipment you will use

Sauce Pan

Add the trahana and bring to a boil, stirring constantly. Reduce the heat to low, cover and cook for 10 minutes or until all of the liquid has been absorbed; stir occasionally.

Transfer the trahana to a bowl and stir in the tomato sauce, dill, parsley, chives and lemon juice. Fold in half of the cheese and the remaining 1/4 cup plus 2 tablespoons of olive oil and season with salt and pepper. Mound the trahana on a large platter.

Ingredients you will need

Salt And Pepper

Tomato Sauce