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.

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Prep Time 1

Cook Time 3

Servings: 2

Course: Main Course

Cuisine: Italian

Ingredients Method

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

Method

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.