Pappardelle With Braised Lamb And Eggplant Ragù

More from this source
Food & Wine


Add a comment


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

You might also like

Pappardelle With Braised Lamb Shanks And Winter...
Pappardelle With Bolognese Sauce
Cristina Ferrare
Pappardelle With Lemon-Leek Sauce
Lulu Powers
Pappardelle With Sausage Marsala
One Hungry Mama
Andrew Carmellini's Pappardelle With White Bolo...
Food Republic
Chicken Breasts With Zucchini Pappardelle
The Bitten Word
Pappardelle With Garlic And Oven-Dried Tomatoes
Wolfgang Puck
Cheat Home-Made Pappardelle
Jamie Oliver
Pasta With Leeks And Bacon
Framed Cooks
Garden Pot Pappardelle