Recipe provided by | Executive Chef/Owner Adam Sappington
Servings: 6
INGREDIENTS
Braising Liquid:
4, 2-1/2 to 5 pounds American Lamb shanks
1 onion, peeled and sliced
1 fennel bulb, sliced
8 garlic cloves, peeled and sliced
2 rosemary stems, chopped
3 tablespoons unsalted butter
1-1/2 cups red wine
1 quart chicken or beef stock
Ragout:
2 tablespoons olive oil
1/4 cup roasted garlic cloves
1/2 cup grilled broccolini, cut into 1-inch pieces
3/4 pound dried spaghetti pasta, cooked
6 eggs, poached
1/2 cup homemade garlic bread crumbs
1/4 cup grated parmesan
3 tablespoons chopped fresh parsley
DIRECTIONS
METHOD:
Liberally salt the lamb shanks and set aside. In a bowl, mix together onion, fennel, garlic and rosemary to create the marinade. In a separate large bowl, place half of the marinade on the bottom of the bowl, lay the shanks on top then pack the remaining marinade over the meat. Refrigerate for 24 hours uncovered.
In a heavy-bottomed stockpot or large saucepan over medium heat, add butter; allow the butter to melt. Remove the marinade from the lamb; set aside. Add the lamb to the pot; brown the meat on all sides. Once the meat has been browned, remove from the pan; add the marinade vegetables. On medium to high heat, caramelize the vegetables. Deglaze the pan with the wine; reduce it by half. Add the stock and bring to a simmer. Put the shanks back into the pan and cover.
Place in oven; cook for 2-1/2 hours at 350°F or until fork tender. With a fork peel the meat from the bone and place in a nonreactive bowl. Strain braising liquid over the now picked lamb shank and set aside.
For the Pasta: In a large sauté pan over medium-high heat, add oil; bring to a wavy stage. Once the oil is ready, add the already roasted garlic and broccolini; toss to incorporate and heat thoroughly, about 3 minutes. Add cooked pasta; continue to toss in the pan. Gradually add 1/4 cup of the braising liquid; continue to sauté thoroughly coating the noodles, garlic and broccolini. Add remaining sauce along with the lamb to the pan; cook for 3 more minutes.
In a small mixing bowl, roll the poached eggs in the bread crumbs to coat thoroughly; set aside.
Add parmesan and parsley to the pasta; toss together.
To serve: With a pair of tongs, divide the lamb and pasta into 6 warm bowls. Add the crispy poached egg to the center of the pasta; serve immediately
Recipe and image provided by the American Lamb Board