Stracci with braised lamb ragù recipe
A family-style pasta dish is elevated with a zesty gremolata in this recipe from chef Curtis Stone of LA's Gwen. See the steps.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.finedininglovers.com.
Cooking tools:
- Pressure cooker
- Microplane
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Pot
- Colander
- Spoon
- Grater
- Serving bowl
- Stove
Ingredients
- Bone-in lamb shanks: 2. large (about 2 lbs total)
- Kosher salt
- freshly ground black pepper
- Olive oil: 4 tsp
- Onion: ½. sliced
- Garlic cloves: 3. smashed
- Fresno chile: 1. finely chopped
- Canned crushed tomatoes: 2 cups
- Water: 1 cup
- Castelvetrano or other brined green olives: 15. pitted and quartered
- Fresh flat-leaf parsley: 2 tbsp. chopped
- Lemon: 1 grated zest
- Lasagne sheets: 10 oz. broken into 2-inch pieces
- Unsalted butter: 1 tbsp
- Freshly grated parmesan: 2 tbsp. plus more for serving
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