BRAISED LAMB SHANK RAGU OVER PAPPARDELLE WITH HOMEMADE RICOTTA
Instructions: Preheat oven to 325 degrees. Heat the olive oil in a large 5-6 quart Dutch oven over medium high heat. Season the lamb shanks all over with 1
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Ingredients
- 3 tablespoons olive oil
- 3-3 ½-pounds lamb shanks
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 large onion, chopped
- 2 cups carrots, chopped
- ¼ cup fresh rosemary leaves, stemmed and chopped
- 10-ounces cremini mushrooms, sliced
- 5 large cloves garlic, chopped
- ¼ cup tomato paste
- 2 cups beef stock
- 1, 28-ounce can San Marzano tomatoes
- 2 cups red wine
- 12 sprigs of thyme, tied together with kitchen string
- 2 tablespoons brown sugar, packed
- 4 cups whole milk
- 2 cups heavy cream
- 4 tablespoons white vinegar
- 2 cups flour
- 2 whole eggs
- 6 large egg yolks
- 1 teaspoon salt
- 1 tablespoon olive oil
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