RCI-SP.004.0047.001
"Braised" Lamb with Pasta and Vegetables
Submitted by jollygrinch Uploaded by Jiran Thought I'd share the Valentines day dinner I made. It's a loose recipe at best, and not deserving of it's own thread anyway.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- Lamb shanks1 unitor equivalent
- Seasonings: curry1 unitground thyme, dill, ground black pepper, cayenne pepper, paprika
- 28 oz
- 1 cup
- 1 unit
- 1 unit
- 1 unit
- 1 unit
- 1 unit
- 1 unit
- 1/2 unit
- 1 unit
- a few tablespoons of balsamic vinegar1 unit
Method
1
Pat the lamb shanks dry with paper towels and season generously on all sides with salt, pepper, ground thyme, dill, cayenne pepper, paprika, and oregano.
2
Heat a heavy-bottomed pot or Dutch oven over medium-high heat and brown the seasoned lamb shanks for 4-5 minutes per side until a deep golden crust forms, then transfer to a plate.
10 minutes
3
Pour the chicken stock and 28 oz tomato sauce into the same pot, scraping up any browned bits from the bottom with a spoon to deglaze.
4
Return the lamb shanks to the pot, cover with a lid, and braise in a preheated 325°F oven for 75-80 minutes until the meat is tender and nearly falling from the bone.
78 minutes
5
While the lamb braises, trim the asparagus, halve both the white button and shiitake mushrooms, and juice the lemon half.
6
Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente, then drain and set aside.
10 minutes
7
Remove the pot from the oven and stir in the mushrooms and asparagus, then return to the oven uncovered for 8-10 minutes until the vegetables are tender-crisp.
9 minutes
8
Stir the balsamic vinegar and lemon juice into the braising liquid, taste, and adjust seasoning with salt and pepper as needed.
9
Divide the cooked pasta among four shallow bowls, top with a lamb shank and portions of the braised vegetables and sauce.