Fettuccine with Lamb Shank Ragu
This dish is a testament to the magic of slow cooking and thoughtful ingredient pairing. The lamb shanks impart a depth of flavor that’s both hearty and luxurious, while the fettuccine’s delicate texture ensures every bite is perfectly balanced. Whether you’re cooking for a special occasion or simply indulging in a culinary treat, lamb shank ragù fettuccine promises to deliver comfort and sophistication in equal measure.
Ingredients
For the Lab Shank Raghu
- 4 pcs Lamb Shanks Cleaned
- 30 gm Garlic ½ Minced and ½ Sliced
- 5 gm Chopped thyme or rosemerry
- 1 Bayleaf
- 30 gm Djone Mustard
- 10 gm Extra Virgin Olive Oil
- 5 gm Salt
- 2 gm Crushed Pepper
- 120 gm Leeks Rougly Cut and some finely chopped
- 100 gm Celery Rougly Cut and some finely chopped
- 100 gm Onion Sliced and some finely chopped
- 100 gm Carrot Rougly Cut and some finely chopped
- 50 gm Tomato Pest
- 80 gm Tomato Pilati Crushed and some diced chunks
- 200 gm Lamb Stock or vegetable stock
For the Pasta Dough
- 50 gm Semolina
- 200 gm Pasta Flour
- 170 gm Egg Yolks
- Salt to taste
For garnishand cooking
- 1 tsp Fresh Parsley Finely Chopped
- 5 gm Butter
- Pacorino cheese As much you like
- Chilli Oil Optional
Instructions
Preparing Lamb Shanks
- Cleaned the lamb shanks and patted them dry; try to remove fat and skin as much as possible.
- To make a marination, In a mixing bowl, add minced garlic, chopped herbs, Ev olive oil, djone mustard, salt, and pepper; mix well together.
- Marinate lamb shank and leave for 1 hour.
Prepare Pasta Dough
- Now time to make pasta dough. Take a bowl and start mixing egg yolks, semola folur, and flour along with salt.
- Mix well and knead until everything sticks together. Make a nice dough ball, cling film, and leave for at least 30 minutes.
Cooking lamb shanks
- Now, over medium heat in a grill pan, sear the lamb shanks until golden brown.
- Heat a deep saucepan; add some oil and add roughly cut leeks, celery, carrot, and onion one by one; add some whole spices, peppercorn, and bay leaf along with some fresh herbs.
- Cook over medium heat until golden brown.
- Now add tomato pest and cook for 2 minutes.
- When you are done with mirepoix and tomato paste, add lamb stock. If you are using vegetable stock, then add some lamb jus also for rich lamb sauce.
- It's time to add seared lamb shanks to the pot full of rich and aromatic stock.
- Cover the stock pot with a lid and leave for 2 hours.
- Until then, prepare rest everything, chop parsley, grate some cheese, and make fettuccini.
- Once the lamb is done, remove from stock and shred or cut into chunks, as you desire. I prefer hand-pulled shreds.
- Keep the lamb side and strain and reduce the lamb stock. Later, it's going to be used in sauce.
It's time to make fresh Fettuchini Pasta
- Take your pasta dough and try to flatten it as much as possible with a rolling pin.
- Once the pasta dough is flattening enough to go in the pasta machine, make a nice pasta sheet, thick or thin as you desire, and cut through the fettuccini cut attachment.
- If you are making without a machine, then the fettuchini should be 6-7 mm wide.
- Toss some flour to prevent them from sticking.
- Now get super ready to boil the pasta; once it's done, keep it on the side and sprinkle some oil to prevent sticking.
Finally, the fun part to make delicious Fettuccini Lamb Shank Ragu.
- Heat a sauté pan, toss some oil and add sliced garlic, Fry the garlic until brown.
- Add chopped onion, leeks, celery, and carrot; slightly cook all together.
- The next step is to add shredded lamb. Cook a bit. Add chopped tomato pilati and lamb suace; we reduced erliaer. Cook until it becomes creamy. If necessary, add some water.
- Add some salt and crushed pepper.
- Now add fettuccini pasta, toss it nice.
- For finishing the dish, add some butter and cheese. There you go. Add some chopped parsley and taste it. Serve it.