Loosely-made Braised Lamb Shank Ravioli – Anthony Salemme  

By Anthony Salemme, contributing chef

Let the winter comfort food begin. Loosen your belt for this one. This is a hearty rich meal for a cold night.

Serves 6

6 lamb shanks

6 cooked pasta sheets (Delverde no boil lasagna sheets work great)

½ cup flour

salt and pepper 

2 tablespoons olive oil

2 onions, chopped

3 large carrots, cut into 1/4 inch rounds

10 cloves garlic, minced

1 10 ounce package baby Bella mushrooms, sliced thick

1 bottle of Chianti wine

1 can whole peeled tomatoes with juice, 28 ounce

3 cups beef broth

1 tablespoon fresh rosemary, chopped fine

2 teaspoons fresh sage, chopped fine

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Mashed potatoes

1 ½ pounds Yukon Potatoes, peeled

salt and white pepper

6 Tablespoons butter

1 cup cream

Boil potatoes until tender. Drain, Mash the potatoes, add butter, cream, salt, and pepper

Preheat oven to 325F

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Lamb Shanks

Sprinkle shanks with salt and pepper and flour. Heat oil in heavy large pot or Dutch oven over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.

Add rosemary, sage, mushrooms, onions, carrots, and garlic to pot and sauté until golden brown, about 8-10 minutes. Return shanks to the pan. Stir in wine, tomatoes, beef broth. Bring to a boil. Cover, and braise in the oven until meat is tender, about 2 hours.

Remove cover from pot. Simmer about 20 minutes longer to allow the sauce to thicken.

Have your bowls placed out. Dip each pasta sheet in boiling water to reheat. Place a sheet in each bowl. Divide the mashed potatoes between the bowls. Place lamb shank over mashed. The add a generous amount of sauce and vegetables over the lamb and fold the pasta sheet over it all.

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Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com