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Pappardelle pasta with braised lamb and artichokes recipe

Pappardelle pasta with braised lamb and artichokes recipe

  • Recipes
  • Dish type
  • Side dish
  • Sauce
  • Meat sauce

In Italy, lamb braised in a tomato-based sauce is perfect for wide pasta, such as pappardelle or tagliatelle. Add some fresh artichokes and this dish reaches perfection! It's no surprise that it's a favourite for so many Italian families at Easter.

Washington, United States

1 person made this

IngredientsServes: 5

  • For the braised lamb
  • 3 tablespoons extra virgin olive oil
  • 1 small onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 300g diced lamb
  • 1 sprig rosemary leaves
  • 1 bay leaf
  • salt and pepper, to taste
  • 120ml red wine
  • 400g tomato passata
  • For the artichokes
  • 4 fresh artichokes
  • small bunch parsley
  • 1 lemon, halved
  • 1 clove garlic, slighly crushed
  • 1 tablespoon extra virgin olive oil
  • 120ml white wine
  • 1 to 2 tablespoons water
  • salt and pepper, to taste
  • To serve
  • 350g pappardelle or tagliatelle pasta
  • 4 tablespoons grated Pecorino cheese, or to taste

MethodPrep:20min ›Cook:2hr ›Ready in:2hr20min

    For the braised lamb:

  1. Heat 3 tablespoons oil in a large pan over medium heat: add chopped onion, carrot and celery. Cook for a few minutes or until the vegetables have softened. Add lamb meat, rosemary, bay leaf and salt. Increase heat and cook, stirring often, until lamb is browned on all sides, about 10 minutes.
  2. Pour in red wine and simmer until the alcohol evaporates. Add tomato passata; bring to a simmer; reduce heat, cover and cook for 1 1/2 to 2 hours, or until lamb is tender enough to tear with a fork.
  3. For the artichokes:

  4. Place fresh artichokes in a bowl; cover with cold water. Add lemon and let soak for 30 minutes. Drain and thinly slice the artichokes.
  5. Separate the parsley leaves from the stalks; reserve the leaves for later. Heat 1 tablespoon oil in a large pan over medium-low heat; add parsley stalks and garlic clove; cook for one minute, taking care not to let the garlic burn. Add sliced artichokes, stirring to coat them in oil. Season with salt. Pour in white wine; increase heat and simmer until the alcohol evaporates.
  6. Reduce heat to medium and cook the artichokes until tender, about 10 to 15 minutes. Add a few tablespoons of water if they get too dry. Remove garlic clove and stir in chopped parsley leaves. Stir the artichokes into the lamb sauce, removing the bay leaf if desired.
  7. To serve:

  8. Cook pasta according to packet instructions until 'al dente'. Drain, transfer to a bowl and toss with lamb and artichoke sauce. Bring to the table and serve with grated Pecorino cheese.

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Pappardelle with lamb ragu

I’m back! It’s the Friday before A Common Table ventures out in the world, therefore (1) the last Friday to preorder, if you like, and (2) the first Friday of a ton of giveaways of some of my most favorite things in the book over the next two months! From now until December, I’ll be sharing a recipe from the cookbook and a giveaway every Friday here and on Instagram, and you’ll have a week to enter before the winner is announced, along with a new giveaway.

If writing this book were not already special enough, pairing up with some of the makers and brands I cherish most in my kitchen every day has made it even more so. Colleen Hennessey is one of those–I remember vividly the first time I saw her bowls in Tara and Heidi’s beautiful books and on Tara’s Instagram, and was lucky enough to meet Colleen and her wife Adele in their sunny home in Silver Lake before they moved up to beautiful Mendocino last year (after which I toted home about twice as many bowls as I intended to buy). The bowls are super striking, with speckles and big unique swaths of white or tan on their bellies like happy cats, but perhaps even more importantly, they’re sturdy and functional–they can go in the dishwasher, and are shallow but still have a nice solid rim that makes them perfect for anything from pasta to soup to bibimbap. And she’s made four of them, from a bitty baby 3.5-inch one to a big 11-inch one for serving, to give away to you!

A little bit about the dish in the beautiful bowls–this ragu was inspired by the incredible pork shoulder ragu in Dinner: A Love Story by Jenny Rosenstrach and Andy Ward. It is more mind-blowingly delicious than any recipe so simple and so hands-off has any right to be. In my little twist, I replaced the pork with lamb for earthiness and threw in some hearty greens for texture, but the elegant simplicity of their recipe remains: Combine the hunks of meat with aromatics, tomatoes, and a healthy glug of wine, pop it into the oven, and walk away. Three hours later, what you get is deeply flavorful and tender, falling off the bone, and ready to be melded together into one beautifully rich sauce. I like it best over bouncy, bright-yellow egg pappardelle, but it works well with any robust pasta of your choice.

Pop over to my Instagram to enter the giveaway! The giveaway ends next Friday, October 26 at 12:00am.

Savory Lamb Ragu Is Not A Brand Of Sauce

Don’t let the name of the recipe confuse you. This is not about running to the store and grabbing a bottle of the name brand sauce off the shelf. Ragu is Italian for meat sauce cooked in tomato paste.

Of course, at that point you probably think of spaghetti sauce. Completely normal because when most people think of tomato-based meat sauce they imagine spaghetti sauce with ground beef. If you want to get technical and Italian about it then that kind of sauce is called “ragù alla bolognese”.

It's not a diva like broiling. Instead, braising is a low-key and low-temp method of cooking, one that wins the race for deep cooking every time. Raise your culinary IQ by mastering this simple technique which begins with a quick browning and pan deglazing. You can also skip right to the simple mode of food preparation with a few of our rule-bending yet mouthwatering recipes. Easy does it with our delicious collection of braising recipes, which starts with the incredibly delicious Spanish-Style Braised Chicken shown here.

Just what is braising? In its truest form, braising is a beautiful marriage of opposites: A quick, high-heat sear meets a low and gentle simmer in liquid, so your star ingredient always finishes tender and steeped in flavor. It's also a marriage of convenience, since the whole affair happens in a single pot or pan. Now, let's dive into the finer points of this union. Braising starts with a sear: The main protein or vegetables are browned in a hot pan with a little fat, such as olive oil. Meat develops a deep, golden crust the sugars in vegetables caramelize. After the seared ingredients are removed from the pan, the next step is a sauté. Aromatics like herbs, spices, and vegetables are added to the pan and cook in the drippings. Next, you'll deglaze the pan by adding liquid such as stock or wine to loosen and dissolve the rich, savory bits, known as "fond" in French cuisine. The fourth step is a simmer: The seared hero returns to the pan and enough liquid is added to partly submerge it. The dish continues to cook, partially covered, in the oven or on the stove. Finally, the main element is removed, and the liquid is cooked down into a rich, concentrated sauce. Cream, tempered eggs, or flour can be used to thicken the gravy. Then, the elements are combined for serving.

The process is fairly simple, but it yields flavorful, complex results without requiring a ton of effort on the part of the chef. Plus, this cooking method is a fantastic way to transform even tougher cuts of meat into the most tender bites you could possibly want, but it's also a great way to cook vegetables. Simply put, it's a win-win technique. If you're ready to embark on your own braising journey, these recipe, selected by our food editors as their all-time favorites, should do the trick.

Lamb with Artichokes Recipe

A creamy lemon sauce is the perfect finish for this classic Greek combination of stewed lamb and artichokes. The recipe uses canned artichoke hearts, so no need to wait until artichokes are in season. The crockpot ensures the most tender lamb you’ve ever tasted. Opa!

The Author Says: “This is my version of a classic Greek dish, lamb cooked with artichokes, then finished with a lemony avgolemono sauce. It’s absolutely luscious and makes a great dish for company or as part of a buffet. I like to serve this with couscous or hot orzo, a rice-shaped pasta, and a platter of steamed bitter greens, such as rapini, tossed in extra virgin olive oil and drizzled with lemon juice.” –Judith Finlayson

Lamb with Artichokes Recipe

Note: Works best in a large (minimum 5-quart) slow cooker

1 Tablespoon (15 mL) olive oil (approximately)
2 pounds (1 kg) trimmed stewing lamb, cut into 1-inch (2.5 cm) cubes
3 onions, finely chopped
4 cloves garlic, minced
2 teaspoons (10 mL) grated lemon zest
1 teaspoon (5 mL) dried thyme leaves, crumbled
1/2 teaspoon (2 mL) salt
1/2 teaspoon (2 mL) cracked black peppercorns
1 cup (250 mL) vegetable or chicken stock
2 cans (each 14 oz/398 mL) artichoke hearts, drained and halved (about 3 cups/750 mL)
2 large eggs
1/2 cup ( 125 mL) freshly squeezed lemon juice (approximately) (1 lemon)
1/2 cup (125 mL) finely chopped fresh dill
Salt, optional
Freshly ground black pepper, optional

In a skillet, heat oil over medium-high heat for 30 seconds. Add lamb, in batches, and cook, stirring, adding more oil if necessary, until browned, about 4 minutes per batch. Using a slotted spoon, transfer to slow cooker stoneware.

Reduce heat to medium. Add onions to pan and cook, stirring, until softened, about 3 minutes. Add garlic, lemon zest, thyme, salt and peppercorns and cook, stirring, for 1 minute. Add stock and bring to a boil.

Transfer to slow cooker stoneware. Stir in artichokes. Cover and cook on Low for 7 to 8 hours or on High for 3 to 4 hours, until mixture is bubbly and lamb is tender. Spoon off 1 cup (250 mL) of the cooking liquid.

In a bowl, whisk eggs and lemon juice until frothy. Gradually add warm cooking liquid from the lamb, whisking constantly. Pour mixture into slow cooker and stir well. Stir in dill. Season to taste with salt and pepper, if using, and/or additional lemon juice. Serve immediately.

You Might Also Like: Oven-Fried Parmesan Pork Chops

Recipe Source: � Essential Slow Cooker Classics” by Judith Finlayson (Robert Rose)
Reprinted with express permission.

  • 320g/11½oz farfalle
  • 8 small artichokes
  • 2 lemons, juice only
  • 6 tbsp extra virgin olive oil, plus extra for drizzling
  • 8–12 anchovy fillets
  • 2 banana shallots, finely chopped
  • 75g/2½oz capers
  • 6 tbsp white wine
  • sea salt and freshly ground black pepper
  • handful finely chopped fresh parsley
  • grated parmesan (or pecorino), to serve

Bring a large saucepan of salted water to the boil and cook the pasta until al dente – check the packet instructions for the cooking time.

Meanwhile, clean the artichokes by removing all the leaves until you get to the heart. Slice in half, and remove the hairy choke. Prepare a bowl of water and pour the lemon juice in. Slice the hearts finely and place in the bowl of water until you are ready to use.

Heat the olive oil in a frying pan, add the anchovies and fry over a medium-high heat for about 2–3 minutes, or until crisp. Add the shallots and fry for another minute. Drain the artichokes and add them to the pan, then stir-fry for about 2 minutes until softened, but not mushy. Add the capers, then add the white wine and simmer to allow some of it to evaporate. Season with salt and pepper.

Drain the pasta, reserving a little of the cooking water. Add the pasta to the sauce in the pan with a little of the reserved cooking water and mix well to combine. Stir in the chopped parsley.

Remove from the heat, drizzle with a little extra virgin oil, and serve with grated parmesan.

Recipe Summary

  • 4 shoulder lamb chops (1/2 inch thick each)
  • Coarse salt and freshly ground pepper
  • 1 or 2 tablespoons extra-virgin olive oil
  • 1 medium onion, halved crosswise and cut into 1/4-inch-thick slices
  • 4 artichoke hearts (water-packed, from one 14-ounce can), rinsed, drained, and each cut into 6 wedges
  • 1/4 cup fruity white wine, such as a New Zealand Marlborough Valley Sauvignon Blanc
  • 1 cup homemade or low-sodium store-bought chicken stock
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup pitted Kalamata olives, halved
  • 1 tablespoon lemon-zest strips

Rinse chops pat dry. Season with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat until hot but not smoking. Cook lamb in two batches, turning once, 4 to 5 minutes per side for medium-rare. Transfer to a platter loosely cover with foil.

Add onion and artichoke hearts to same skillet (add 1 tablespoon oil if skillet is dry). Cook over medium heat until softened and golden (do not brown), 3 to 5 minutes. Add wine cook until almost all liquid is evaporated, about 3 minutes. Add stock and tomatoes cover, and cook 3 minutes. Uncover cook until sauce is reduced by half, 3 to 5 minutes. Stir in olives and zest. Season with salt and pepper.

Recipe Summary

  • 2 tablespoons sugar
  • 1 tablespoon crushed red pepper
  • Kosher salt
  • 2 meaty lamb shanks (about 1 pound each)
  • 1/4 cup extra-virgin olive oil
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery rib, finely chopped
  • 2 cups low-sodium chicken broth
  • 1 cup dry red wine
  • 2 tablespoons red wine vinegar
  • 2 teaspoons Sriracha or hot sauce
  • 1 medium eggplant (about 1 pound), peeled and cut into 1-inch pieces
  • 1/4 cup sour cream
  • 1/4 cup snipped chives
  • 2 tablespoons chopped tarragon
  • 1 tablespoon chopped oregano
  • 1/2 cup panko (Japanese bread crumbs)
  • 1 pound dried pappardelle

Put the sugar, crushed red pepper and 2 tablespoons of salt in a large, resealable plastic bag and shake to combine. Add the lamb shanks. Seal the bag and shake to evenly coat the shanks. Refrigerate for 4 hours or overnight.

Preheat the oven to 325°. Rinse the lamb shanks and pat dry. In a medium, enameled cast-iron casserole, heat 1 tablespoon of the olive oil. Add the lamb shanks and cook over moderately high heat, turning occasionally, until browned all over, about 10 minutes. Add the onion, carrot, celery, broth, wine, vinegar and Sriracha and bring to a boil. Cover the casserole and braise the shanks in the oven for about 2 hours and 15 minutes, until the meat is very tender.

Remove the lamb from the pot and let cool slightly. Pull the meat from the bones and coarsely shred it. Strain the liquid into a heatproof bowl and spoon off the fat from the surface. Return the liquid to the casserole and boil until reduced to 1 cup, about 15 minutes.

In a very large skillet, heat 2 tablespoons of the oil. Add the eggplant, season with salt and cook over high heat, stirring occasionally, until tender and browned, about 8 minutes. Add the lamb, reduced cooking liquid and sour cream. Stir in the herbs. Cover and keep warm.

In a small skillet, heat the remaining 1 tablespoon of oil. Add the panko and cook over moderate heat, stirring, until golden.

In a large pot of salted boiling water, cook the pasta until nearly al dente. Drain the pasta and add it to the ragù. Cook over moderate heat, tossing until coated with the sauce. Serve the pasta in shallow bowls, sprinkled with the toasted panko.

Roman-Style Braised Artichokes (Carciofi alla romana)

This is a classic contorno (side dish) from Rome, which pairs well with any meal but particularly with grilled meat main dishes such as lamb chops. It's traditionally made with mentuccia—a type of wild mint with a flavor resembling a cross between mint and oregano or parsley (we will use a mixture of mint and oregano or parsley in this recipe, presuming that you do probably not have access to mentuccia, which is difficult to find in many places). Mentuccia is called nepitella in Tuscany.

It's also usually made with large, round and tender mammola artichokes (also known as "Romanesco"). These are called "globe" artichokes in English (see the linked page for a photo of whole, uncooked and untrimmed globe/mammola artichokes). Unfortunately, in the United States and many other places outside of the Mediterranean, the variety of artichokes available is far more limited, and they are usually sold when older and tougher. In Italy, they are sometimes so young and tender that they can be eaten raw. So try to find younger and more tender artichokes (a farmer's market would be a good bet).

Put flour in a small bowl and season with salt and pepper. Rub seasoned flour all over lamb. Heat half the oil in a large non-stick frying pan over a high heat. Cook lamb for 5 minutes each side until browned.

Meanwhile, heat remaining oil in a large cast iron or heavy based pot on medium-high heat. Add onion, celery, carrot and garlic and cook, stirring, on medium for 5 minutes or until soft.

Add rosemary, wine, stock, sugo and Worcestershire. Stir to combine. Return lamb to pot, making sure it is covered with sauce. Cover and simmer on low for 2½ hours, stirring 3 times during cooking to make sure sauce isn’t sticking. Cook until meat pulls away easily from the bone and sauce is thick.

Remove pot from heat. Using tongs, transfer lamb to a large bowl. Using two forks, pull meat into thick shreds. Discard any large pieces of fat. Return meat to pot and discard bone.

Season and stir to combine. (Add extra stock or water to thin sauce if it’s too thick.) Heat on low 5 minutes or until hot. Cook pasta in boiling water until tender. Drain and add to pot. Lightly toss to coat with sauce. Serve with parmesan.

Watch the video: Αρνί λεμονάτο με χόρτα u0026 μάραθο. Yiannis Lucacos