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Stracci with braised lamb ragù by Curtis Stone

Difficulty
Easy
Total Time
1H 30MIN
Cuisine
Ingredients

Bone-in lamb shanks: 2, large (about 2 lbs total)

Kosher salt and 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

Fresno chile: 1, finely chopped

Lasagne sheets: 10 oz, broken into 2-inch pieces

Unsalted butter: 1 tbsp

Freshly grated parmesan: 2 tbsp, plus more for serving

A family-style pasta dish is elevated with a zesty gremolata in this recipe from chef Curtis Stone of LA's Gwen

How to make stracci with braised lamb ragù and chile gremolata
Serves 4
01.
To make the lamb ragù
  1. Season the lamb shanks with salt and pepper. Heat a large pressure cooker over high heat. Add 2 teaspoons of the oil and then the lamb and cook, turning occasionally for about 8 minutes, or until browned on all sides. Remove the lamb from the pot and discard the fat.
  2. Reduce the heat to medium. Add the remaining 2 teaspoons of oil, the sliced onion, garlic, and chile to the pot and cook, stirring often, for about 8 minutes, or until the onion is tender and beginning to caramelize. Add 1 1/2 cups of the crushed tomatoes and the water and return the lamb to the pot.
Tip
If you don’t have a pressure cooker, use a heavy medium casserole pot instead for steps 1 and 2. For step 3, cover the casserole pot and place it in a 300°F oven. Cook for about 2 1/2 hours, turning the lamb over halfway through cooking and spooning off any scum and oil from the top of the braising liquid. Continue as directed from step 5 onwards.
02.
  1. Lock the pressure cooker lid in place and bring to high pressure over high heat, about 15 minutes. Reduce the heat to low to stabilize the pressure and cook the lamb for 50 minutes. Remove from the heat and allow the pressure to subside on its own, about 20 minutes.
  2. Unlock the pressure cooker and remove the lid, tilting it away from you to allow the steam to escape. Spoon any scum and oil from the top of the braising liquid. Set aside until the lamb is cool enough to handle, then pull the meat from the bones; discard the bones and cartilage and set the meat aside. 
  3. Add the remaining 1/2 cup crushed tomatoes to the pressure cooker, bring to a boil over medium-high heat, and boil for about 5 minutes, or until the sauce is reduced by one-third. Add the lamb meat to the sauce and stir in the olives. Remove the pot from the heat and season the ragù to taste with salt and pepper. Cover to keep hot while the pasta cooks.
Tip
The ragù can be made up to 3 days ahead, cooled, covered, and refrigerated. Rewarm the ragù in a pot, covered, over medium-low heat, adding some water, as needed, to reach the desired consistency.
03.
To make the chile gremolata

In a small bowl, mix the parsley, lemon zest, and chopped chile. Set aside.

04.
To cook the pasta
  1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, for about 8 minutes, or until tender but firm to the bite. Drain the pasta, reserving about 1/2 cup of the cooking water.
  2. Return the ragù to a gentle simmer over medium-low heat. Gently stir the pasta into the ragù and cook for about 1 minute, adding the reserved pasta water to moisten the mixture as needed. Remove the pot from the heat and stir in the butter and parmesan cheese.
  3. Divide the pasta among four bowls. Sprinkle the gremolata and a little more parmesan cheese over the top and serve immediately.

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