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Pappardelle with Braised Lamb Shanks and Winter Vegetables


Pappardelle with Braised Lamb Shanks and Winter Vegetables Recipe

Ingredients:
  • ¼ cup olive oil
  • 2 lamb shanks, cross-cut into 1-inch-thick slices as for osso buco (ask your butcher, or use a hacksaw)
  • Salt and freshly ground black pepper
  • 5 garlic cloves, chopped
  • 4 shallots, chopped
  • 2 cups dry white wine
  • 2 cups Brown Stock or broth
  • Juice and julienned zest of 1 orange
  • Juice and julienned zest of 1 lemon
  • 2 tablespoons tomato paste
  • 2 branches fresh rosemary
  • 2 thick parsnips, cut into 1-inch dice
  • 1 small rutabaga, cut into 1-inch dice
  • 1 small celery root, cut into 1-inch dice
  • 1 pound dried pappardelle, fettuccine, or other wide, flat pasta
  • 2 tablespoons unsalted butter
  • 1 cup grated Parmigiano-Reggiano cheese
  • ¼ cup roughly chopped fresh flat-leaf parsley
  • Lemon wedges
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 561kcal (28%)
Total Fat 18g (28%)
Saturated Fat 6g (32%)
Cholesterol 73mg (24%)
Total Carbohydrate 58g
Dietary Fiber 5g
Sugars 7g
Protein 31g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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