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Pappardelle al Ragu di Agnello con Pomodori Secchi

Prep 15 minutes | Cook 45 minutes | Advanced | Serves 4 | Italian

This elegant dish showcases tender, slow-cooked lamb shanks, falling off the bone and enveloped in a rich, tangy ragu made with sun-dried tomatoes. Served over luscious pappardelle, it's a warm embrace of Italian flavors, perfect for a family gathering or a special dinner.

What you have

• pappardelle 12 oz
• lamb shanks 2 (about 2 lbs)
• sun-dried tomatoes 1 cup
• tomatoes 2 large (diced)

Method

1. Step 1: In a large pot, heat olive oil over medium-high heat. Season lamb shanks with salt and pepper, and sear on all sides until browned. Remove and set aside.
2. Step 2: In the same pot, add diced onion and minced garlic, sautéing until soft. Deglaze with red wine, scraping up any brown bits, and let simmer for 5 minutes.
3. Step 3: Add diced tomatoes, sun-dried tomatoes, broth, and sear lamb shanks back into the pot. Cover and simmer on low for 45 minutes until the meat is fork-tender.
4. Step 4: Meanwhile, cook pappardelle according to package instructions until al dente. Drain and set aside.
5. Step 5: Once lamb is tender, remove shanks and shred the meat. Stir shredded lamb back into the ragu. Toss pappardelle in the sauce and serve garnished with fresh basil and Parmesan cheese.

Serving suggestion

Garlic-infused roasted vegetables.

A bold Chianti complements the richness of the lamb.