Tuesday, February 7, 2012

Tagliatelle with a Lamb Ragu Steeped in Red Wine

2 Lamb shanks (1 ½ pounds)
4 Tablespoons olive oil
1 Large onion, chopped
2 Cloves garlic, chopped
14 Ounce can diced tomatoes
1 Small can tomato paste
2 Carrots, diced
1 Rib of celery, diced
1 Bay leaf
Pinch crushed red pepper
1 Teaspoon chopped rosemary
Black pepper
Salt as required to correct the seasoning at the very end
1 Teaspoon sugar
Pinch each of sage and oregano
½ Bottle red wine
1 Cup of water
1 Pound of tagliatelle or wide egg noodles
Chopped Italian Parsley

Pre-chop the vegetables. In a Dutch oven, add olive oil until hot. Brown lamb shanks on all sides. When brown, remove shanks then add the chopped vegetables (except garlic and diced tomatoes). Sauté vegetables until onion begin to clear. Add garlic and cook 1 minute while stirring. Add tomato paste and rest of the herbs, and pepper. Stir for four minutes. Add tomatoes. Add wine. Return shanks to pot. Add bay leaf and additional water so liquid comes up on the shanks a bit.

Let the covered pot come to a low boil and place in a pre-heated oven at 300 F for 3 hours or more. About 2 hours in, check the water level adding more if necessary. Cook until lamb falls off the bone. Taste the sauce. Add a bit of sugar, and salt until properly seasoned. Serve over tagliatelle cooked al dente on a generous platter. Garnish with parsley.

No comments:

Post a Comment