Directions
The Art of Braising: A Journey into Italian Cuisine with Braised Lamb Shank Pappardelle
The preparation of braised meat is a culinary craft that truly deserves celebration. This cooking method involves immersing the meat in a liquid and cooking it slowly at low temperatures, allowing the flavors to meld beautifully. Today, we will explore a classic Italian recipe: Pappardelle with Braised Lamb Shank. This rich and hearty dish is perfect for any special occasion.
Understanding the Braise: An Introduction to the Recipe
The secret to a great braised lamb shank lies in its ingredients and technique. This traditional Italian dish calls for a braising liquid made from red wine and tomatoes, lending a rich and complex flavor profile that is typical of Italian cuisine. Various culinary traditions around the world have their own variations, employing unique ingredients to enhance their dishes. For instance, Asian recipes might incorporate star anise and cinnamon, while French and Italian cooking often focuses on fresh herbs like rosemary, thyme, and bay leaf.
Don’t be daunted by the thought of cooking lamb: the potentially strong flavor is harmoniously balanced by the combination of wine and tomatoes, creating a dish that everyone can enjoy.
Necessary Ingredients
To prepare this delightful dish, gather the following ingredients:
- 2 lamb shanks
- Salt and black pepper to taste
- 2 tablespoons of olive oil
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 sprig of rosemary
- 1 bottle of red wine (750 ml)
- 400 g of tomato purée
- Pappardelle (400 g)
- Coarse salt for the pasta water
- Grated Parmesan, for serving
- Fresh parsley, for garnish
Preparing the Braised Lamb Shank
1. Seasoning the Shanks
Start by seasoning the lamb shanks with salt and pepper. In a large pot or cast-iron skillet, heat the olive oil over medium-high heat. Sear the shanks until they are brown on all sides, which will take approximately 8 minutes.
2. Adding the Vegetables
Next, reduce the heat to medium and add the rosemary, carrots, onion, celery, and garlic. Sauté these vegetables until they become golden, which should take about 10 minutes. At this point, pour in the red wine and raise the heat to allow it to reduce by half.
3. Creating the Sauce Base
Once the wine has reduced, stir in the tomato purée and mix thoroughly. Bring the mixture to a boil, then cover and transfer it to an oven preheated to 325°F (160°C) for at least 2 hours. The meat should be tender enough to fall off the bone.
Making Fresh Pappardelle
1. Preparing the Dough
While the shank is braising, let’s prepare the pappardelle. Combine two types of flour (all-purpose and semolina) on a clean work surface and create a well in the center. Crack the eggs into the well and start mixing with a fork, gradually incorporating the flour until a ball of dough forms.
2. Kneading the Dough
Knead the dough by hand until it becomes smooth and elastic, which should take about 15-20 minutes. This effort is worthwhile! Cover the dough with plastic wrap and let it rest for at least an hour.
Rolling and Cutting the Pappardelle
1. Rolling the Dough
After resting, take the dough and roll it out with a rolling pin until it reaches a thinness that you can see your fingers through.
2. Cutting the Pappardelle
Dust the dough with some semolina and gently roll the sheet. Using a sharp knife, cut it into strips approximately 3/4 to 1 inch wide, then unroll the pappardelle and sprinkle more semolina to prevent sticking.
Assembling the Final Dish
1. Cooking the Pasta
Once the lamb is tender, take it out of the oven and shred the meat from the bone. Keep the sauce warm. Bring a pot of salted water to a boil and add the pappardelle, cooking for just 2 minutes before transferring them to the lamb sauce.
2. Finishing the Dish
Raise the heat on the sauce and add a ladle of the pasta cooking water along with a drizzle of olive oil. Stir well, allowing the pasta to absorb all the delicious flavors of the sauce. Just before serving, sprinkle some chopped fresh parsley on top.
3. Serving
Plate the pappardelle in your favorite pasta bowls and generously grate Parmesan cheese on top. The finished dish is a triumph of flavors that embodies Italian culinary tradition. Buon appetito!
Final Thoughts
This recipe is more than just a meal; it’s a gastronomic experience that connects us to our Italian culinary roots. Each bite is a journey through the flavors and aromas of Italy. Try this recipe and allow yourself to be swept away by its deliciousness.
