Description
Braised Lamb with Creamy Pasta is a rich and elegant dish featuring tender, slow-cooked lamb paired with silky, creamy pasta for a luxurious meal.
Ingredients
- lamb shoulder or shanks
- olive oil
- onion
- garlic
- tomato paste
- red wine
- beef broth
- thyme
- pasta (fettuccine or pappardelle)
- heavy cream
- Parmesan cheese
Instructions
- Sear lamb in olive oil until browned; set aside.
- Sauté onion and garlic. Add tomato paste and cook briefly.
- Deglaze with wine, then add broth and thyme. Return lamb to pot and braise, covered, at 325°F (160°C) for 2-3 hours.
- Cook pasta and toss with cream and Parmesan.
- Serve lamb over creamy pasta.
Notes
- For a variation, use beef short ribs instead of lamb.
- Add mushrooms or spinach to the pasta for extra flavor.
- Substitute white wine for red if preferred.
- Store in the refrigerator for up to 3 days. Reheat lamb in the oven; pasta gently on the stove.
- Making this dish ahead is a great idea; the lamb tastes even better the next day.
- Wide noodles like pappardelle or fettuccine are best for this dish.
- The lamb freezes well for up to 3 months.
- If you prefer not to use wine, substitute more broth.
- To thicken the pasta sauce, simmer to reduce or add more cheese.
- Rosemary, thyme, or bay leaf work well as herbs for braising.
- Lamb chops are not ideal for this recipe as they are better grilled; use slow-cook cuts like shoulder or shanks.
- For a gluten-free version, use gluten-free pasta.
- Green beans or a fresh salad make great sides.
- While homemade sauce gives the best results, store-bought sauce can be used if in a pinch.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 4g
- Sodium: 800mg
- Fat: 38g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 120mg