Information
Notes
This is a variation on a dish from my mentor, Jasper White, who served the stewed lamb along with grilled lamb chops. His recipe served four as an entree, but when the braised lamb alone is used as a sauce for the pasta, it’s enough to serve eight dinner portions.
Www.jamisonfarm.com and www.touchstonefarm.com sell humanely raised lamb. Note: Jamison sells shanks separately, while Touchstone sells only whole lamb packages.
Ingredients
- ¼ cup olive oil
- 2 lamb shanks, cross-cut into 1-inch-thick slices as for osso buco (ask your butcher, or use a hacksaw)
- Salt and freshly ground black pepper
- 5 garlic cloves, chopped
- 4 shallots, chopped
- 2 cups dry white wine
- 2 cups Brown Stock or broth
- Juice and julienned zest of 1 orange
- Juice and julienned zest of 1 lemon
- 2 tablespoons tomato paste
- 2 branches fresh rosemary
- 2 thick parsnips, cut into 1-inch dice
- 1 small rutabaga, cut into 1-inch dice
- 1 small celery root, cut into 1-inch dice
- 1 pound dried pappardelle, fettuccine, or other wide, flat pasta
- 2 tablespoons unsalted butter
- 1 cup grated Parmigiano-Reggiano cheese
- ¼ cup roughly chopped fresh flat-leaf parsley
- Lemon wedges
Directions
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. 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. 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.
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.
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. Add the butter, cheese, and parsley; toss to combine. Season well with salt and pepper, and serve in heated bowls, garnished with lemon wedges.
Nutritional Information
Nutritional information is based on 1/8 teaspoon added salt per serving and does not include Brown Stock. For nutritional information on Brown Stock, please see link above.