Lamb Shank Ragu

Ingredients

• •4 pieces Lamb shanks
• •28 oz San Marzano tomatoes
• •1 cup Red wine
• •3 cups Beef stock
• •2 medium Onion
• •2 medium Carrots
• •2 stalks Celery
• •4 cloves Garlic
• •4 sprigs Rosemary
• •0.25 cup Olive oil

Instructions

1. 1

   Season lamb shanks, sear in olive oil until deep brown

   💡 Browning = deep umami flavor

2. 2

   Remove shanks, sauté mirepoix until softened

   💡 Base aromatic layer

3. 3

   Add garlic, rosemary, cook 1 minute

   💡 Aromatics bloom in oil

4. 4

   Deglaze with wine, reduce by half

   💡 Wine adds complexity

5. 5

   Add tomatoes and stock, return shanks

   💡 Shanks should be 3/4 submerged

6. 6

   Cover, braise at 325°F for 3 hours until falling off bone

   💡 Low oven breaks down collagen

7. 7

   Shred meat, serve over fresh pappardelle

   💡 Finish with pecorino