Pappardelle with Braised Lamb Shanks and Winter Vegetables

Name: Pappardelle with Braised Lamb Shanks and Winter Vegetables
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Global
Ingredients: 8 servings celery root; 8 servings garlic; 8 servings lamb shanks; 8 servings lemon; 8 servings olive oil; 8 servings orange; 8 servings pappardelle; 8 servings Parmigiano-Reggiano; 8 servings parsley; 8 servings parsnips; 8 servings rosemary; 8 servings rutabaga; 8 servings Salt; 8 servings shallots; 8 servings tomato paste; 8 servings unsalted butter; 8 servings white wine

Pappardelle with Braised Lamb Shanks and Winter Vegetables might be just the main course you are searching for. This recipe covers 42% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 890 calories, 59g of protein, and 35g of fat each. It can be enjoyed any time, but it is especially good for Winter. From preparation to the plate, this recipe takes about 2 hours. Head to the store and pick up parmigiano-reggiano, olive oil, lamb shanks, and a few other things to make it today. To use up the rosemary you could follow this main course with the Raspberry Brie Dessert Pizza with Rosemary and Candied Pecans as a dessert.

Instructions

Heat the oil in a Dutch oven over medium heat. Dry the pieces of meat with a towel, season them well with salt and pepper, and brown them on all sides; set them aside.

Ingredients you will need

Salt And Pepper

Meat

Cooking Oil

Equipment you will use

Dutch Oven

Add all but 1 teaspoon of the garlic and all of the shallots to the pan; cook until golden, about 6 minutes. Splash in the wine; simmer 5 minutes.

Ingredients you will need

Shallot

Garlic

Wine

Equipment you will use

Frying Pan

Add the stock, orange juice, lemon juice, tomato paste, rosemary, the reserved lamb shanks, and any juices they have released. Cover; simmer gently for 45 minutes.

Ingredients you will need

Orange Juice

Tomato Paste

Lamb Shanks

Lemon Juice

Rosemary

Stock

Stir in the orange and lemon zest, parsnips, rutabaga, and celery root. Cook until both the lamb and vegetables are tender, about 20 minutes more, partially covered. Set aside to cool. When the lamb is cool enough to handle, remove the meat from the bones and add it back to the stewed vegetables. Discard the bones.

Ingredients you will need

Celeriac

Lemon Zest

Vegetable

Parsnip

Rutabaga

Orange

Lamb

Meat

Bring a large pot of salted water to a boil. Cook the pasta until al dente. While the pasta is cooking, combine the remaining teaspoon of garlic with a few drops of olive oil in a large skillet or pot over high heat; cook a few seconds until fragrant, then add the lamb and vegetable stew; bring to a simmer. Using a slotted spoon, transfer the cooked pasta directly from its cooking pot to the skillet with the stew.

Ingredients you will need

Stew