Pappardelle With Braised Lamb And Eggplant Ragù

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Ingredients

2 tablespoons sugar

1 tablespoon crushed red pepper

Kosher salt

2 meaty lamb shanks (about 1 pound each)

1/4 cup extra-virgin olive oil

1 onion, finely chopped

1 carrot, finely chopped

1 celery rib, finely chopped

2 cups low-sodium chicken broth

1 cup dry red wine

2 tablespoons red wine vinegar

2 teaspoons Sriracha or hot sauce

1 medium eggplant (about 1 pound), peeled and cut into 1-inch pieces

1/4 cup sour cream

1/4 cup snipped chives

2 tablespoons chopped tarragon

1 tablespoon chopped oregano

1/2 cup panko (Japanese bread crumbs)

1 pound dried pappardelle

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