Lamb Shanks with Pappardelle Pasta

Lamb Shanks with Pappardelle Pasta

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4 lamb shanks
Salt and pepper
2 tbsp olive oil
1 onion, halved and thinly sliced
1 large shallot, chopped
4 garlic cloves, chopped
4 fresh oregano sprigs leaves
1 rosemary sprig leaves
6 fresh parsley sprigs leaves
10 ounces red wine
2 cups tomato sauce with herbs
1 can diced tomatoes
12 ounces chicken broth
Pappardelle pasta, cooked


Season the lamb shanks with salt and pepper, then dust with flour and brown on all sides in a large skillet.  Remove and place in the bottom of a tajine.

Add the onion, shallots and garlic to the skillet and cook until the onion is soft.  Add the oregano, rosemary, parsley and cook for one minute.  Add the wine and boil for 5 minutes. Add the tomato sauce and tomatoes and simmer for 2 minutes.  Finally add the broth, bring to a boil, then simmer for 5 minutes.  Pour the sauce over the top of the shanks in the tajine, cover and roast in a 400 F oven for 1 – 1 1/2 hours.  Serve with the pappardelle.