Braised Lamb Ragu Pappardelle Recipe

Sear the Lamb

In a large Dutch oven, heat olive oil over medium-high heat. Season the lamb shanks with salt and pepper and sear on all sides until browned. Remove and set aside.

Sauté Vegetables

In the same pot, add onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Add garlic and cook for an additional minute.

Deglaze

Pour in the red wine, scraping the bottom of the pot to release any browned bits. Let it simmer for about 5 minutes.

Add Remaining Ingredients

Add the canned tomatoes, beef broth, rosemary, thyme, bay leaves, and the seared lamb shanks back into the pot. Bring to a simmer.

Braise the Lamb

Cover the pot and reduce the heat to low. Let it braise for about 2-2.5 hours, or until the lamb is tender and falling off the bone.

Shred Lamb

Remove the lamb shanks from the pot, shred the meat, and return it to the sauce. Discard bones and herbs. Adjust seasoning with salt and pepper.

Boil Water

Bring a large pot of salted water to a boil.

Cook Pasta

Add pappardelle pasta and cook according to package instructions until al dente. Drain and set aside.

Heat Olive Oil

In a small saucepan, heat olive oil over medium heat. Add garlic slices and cook until golden, about 2 minutes.

Add Chives and Seasoning

Stir in chopped chives and red pepper flakes. Remove from heat and set aside.

Toss Pasta and Ragu

In a large bowl, combine the cooked pappardelle with the braised lamb ragu. Toss to coat.

Serve

Plate the pasta, drizzle with chive olio, and top with grated manchego cheese.