Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
Lamb Shank Pasta
A luxurious and hearty pasta dish where slow-braised lamb shank meat is shredded into a rich red wine and tomato ragu. Tossed with wide noodles like pappardelle, the sauce clings to the pasta for a deeply satisfying and meaty experience. This restaurant-quality meal is the ultimate in Italian-inspired comfort, perfect for a long weekend dinner at home.
A luxurious and hearty pasta dish where slow-braised lamb shank meat is shredded into a rich red wine and tomato ragu. Tossed with wide noodles like pappardelle, the sauce clings to the pasta for a deeply satisfying and meaty experience. This restaurant-quality meal is the ultimate in Italian-inspired comfort, perfect for a long weekend dinner at home.
Ingredients
- 226.67 g Lamb Shank, cooked
- 226.67 g Pappardelle Pasta
- 1 tbsp Parsley, chopped
- 1 medium Lemon Zest
- 1 tbsp Parmesan Cheese, grated
Instructions
- Cook pappardelle in salted boiling water for 10-12 minutes (or in accordance with package directions), drain.
- Place 1 portion of the lamb shanks in the pan and cook over high heat for 1 to 2 minutes or until warm.
- Return pasta to pan and toss with meat.
- Plate up, sprinkle equal amounts of parsley, lemon zest and parmesan.
Storage and Meal Prep Tips
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