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![Screen Shot 2021-12-01 at 1.14.19 PM A plate of pasta with sauce and sprigs of sage.](https://rinewstoday.com/wp-content/uploads/2021/12/Screen-Shot-2021-12-01-at-1.14.19-PM.png)
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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![](https://rinewstoday.com/wp-content/uploads/2021/10/image0-768x1024.jpeg)
Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com