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