Tomato Sauce With Lamb and Pasta
- Total Time
- About ½ hour
- Rating
- Comments
- Read comments
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Ingredients
- 2large onions, roughly chopped
- ¼cup olive oil
- 1tablespoon fresh thyme leaves
- 2teaspoons minced garlic
- Pinch red-pepper flakes, optional
- ½cup lamb juice from Slow-Braised Lamb Shanks
- 128-ounce can tomatoes, chopped or crushed, with their liquid
- Meat from Slow-Braised Lamb Shanks
- Salt and freshly ground black pepper
- 1pound pasta, like pappardelle
- Shaved pecorino Romano, optional
Preparation
- Step 1
Cook the onions in the oil over medium heat, stirring until very soft, about 20 minutes. Add the thyme, garlic, pepper flakes, lamb juice and tomatoes and cook, stirring, until saucy, about 20 minutes.
- Step 2
Stir in the meat and continue to cook, seasoning as necessary, until flavors meld, at least 15 minutes. Cook the pasta and serve with the sauce; garnish with cheese.
Private Notes
Comments
This is so very fantastic, and perfect for a cold winter evening... but. It takes a solid hour, if you did the lamb in advance. The lamb also takes longer than advertised--try 3-4 hours to get it really falling apart. Invest in quality pasta for this if you can--a box of dried fettuccine works if that's what you've got in the cupboard but if you can get some fresh pappardelle, that'd be better.
There is no reason for doing the shanks separately. Just brown them well pour on the wine, let it evaporate a bit; add the tomatoes, bring to a boil and bake in a 325o oven for about 2-1/2 hours...scrumptious.
Absolutely delicious....I did not take the meat off the bone and served the braised shank on top of a bed of rice fettuccine tossed with the sauce. It was perfect and also gluten free. Thanks for a great recipe.
Keep this simple. Real simple. Make the shanks either on the stove or oven at 325 covered after browning well. Don’t skip the browning. And don’t go light on salt and pepper. Use 1 cup or slightly more wine. When the lamb is falling off Bone remove from pan. Leave the GLORIOUS liquid, fat and all, dump a 28 oz can of San Marzano tomatoes (yeah they are worth the cost here), mash them a bit, add meat back. Cook to thicken. Adjust S/P. Toss w/fresh pasta. Top w/fresh basil if u have it.
Excellent use of two lamb shanks from our local organic farm that were languishing in the freezer. Subbed marjoram from the garden for the thyme but otherwise followed the directions. Probably braised the lamb (in white wine) for two hours total...easy to pull apart once it cooled a bit. Great autumn night meal with a bottle of Italian red.
I made this with some lamb I had slow roasted. Liked it but didn’t love it - I didn’t have the lamb juices so my guess is that made a big difference. That said, it was a good use of leftovers + pantry items, so I’ll keep in the repertoire.