nothing says love like lamb ragu

Jordan and I had a low key Valentine’s day. In fact, the day of love kind of snuck up on us. But, because I am a lucky girl with a talented cook of a boyfriend, our Valentine’s day meal at home was just perfect.

Pappardelle with Lamb Ragu

1 lamb shank

1/2 c red wine

1/2 c stock

salt, pepper, chili flake

1 cup tomato sauce

1 lb fresh pappardelle pasta (It is worth springing for the fresh stuff for this dish. The thick noodles and the sauce just go great together)

Salt and pepper your lamb shank. Sear all sides in a cast iron skillet or dutch oven. Add a little red wine, broth and part of the tomato sauce. Braise in a 325 degree oven for 2 hours, until tender and falling off the bone. Remove shank from braising liquid to cool. Reduce braising liquid until the consistency of watery ketchup (Jordan’s description). Shred meat from bone and return to sauce.

Boil a pot of salted water. Add the remaining tomato sauce to the meat mixture and warm. Cook fresh pappardelle for 3 minutes. Add to sauce mixture and toss. Serve with grated parmesan, a little dab of ricotta, chives and a splash of olive oil. Jordan served it with blanched and broiled romanesco on the side.

Yummmmm! Delicious, comforting and balanced. A perfect winter dish!

-Emily