Lamb & Artichoke Pappardelle
Lamb & Artichoke Pappardelle
Ingredients
- 250 g lamb shoulder, diced
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 150 ml red wine
- 400 g crushed tomatoes
- 250 ml chicken stock
- 1 bay leaf
- 1 sprig rosemary
- 200 g artichoke hearts
- 200 g pappardelle
- 50 g Pecorino Romano
- as needed fresh parsley, for garnish
- as needed salt, to taste
- as needed pepper, to taste
- as needed flour, for coating lamb
Instructions
- 1
Season the diced lamb shoulder with salt and pepper, then coat it lightly in flour.
⏱️ 5 min
- 2
Heat 2 tablespoons of olive oil in a pot over medium-high heat. Brown the seasoned and floured lamb in the hot oil until nicely colored. Remove the lamb from the pot and set aside.
⏱️ 10 min
- 3
Add the diced onion, carrots, and celery to the same pot. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes.
⏱️ 7 min
- 4
Add the minced garlic to the pot and cook for a short period, about 1 minute, until fragrant.
⏱️ 1 min
- 5
Deglaze the pot with 150 ml of red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Allow the wine to reduce slightly, about 2-3 minutes.
⏱️ 3 min
- 6
Stir in the 400 g of crushed tomatoes, 250 ml of chicken stock, 1 bay leaf, and 1 sprig of rosemary.
⏱️ 2 min
- 7
Return the browned lamb to the pot. Bring the mixture to a simmer, then cover the pot and braise over low heat for 2 hours, stirring occasionally.
⏱️ 120 min
- 8
After 2 hours, add the 200 g of artichoke hearts to the pot. Continue to cook for another 30 minutes, uncovered, to allow the flavors to meld and the sauce to thicken slightly.
⏱️ 30 min
- 9
While the sauce finishes, cook the 200 g of pappardelle pasta in a separate pot of boiling salted water according to package instructions until al dente.
⏱️ 10 min
- 10
Once the pasta is cooked, drain it and add it directly to the sauce in the pot.
⏱️ 1 min
- 11
Stir in 50 g of Pecorino Romano cheese and a splash of pasta water (about 1/4 cup) to help emulsify the sauce and coat the pasta.
⏱️ 2 min
- 12
Stir everything together, taste, and season as needed with additional salt and pepper.
⏱️ 2 min
- 13
Serve the pappardelle in bowls, garnishing with fresh parsley and additional grated Pecorino Romano.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lamb & Artichoke Pappardelle
- 250 g lamb shoulder, diced
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 150 ml red wine
- 400 g crushed tomatoes
- 250 ml chicken stock
- 1 bay leaf
- 1 sprig rosemary
- 200 g artichoke hearts
- 200 g pappardelle
- 50 g Pecorino Romano
- as needed fresh parsley, for garnish
- as needed salt, to taste
- as needed pepper, to taste
- as needed flour, for coating lamb
Instructions
- 1
Season the diced lamb shoulder with salt and pepper, then coat it lightly in flour.
⏱️ 5 min - 2
Heat 2 tablespoons of olive oil in a pot over medium-high heat. Brown the seasoned and floured lamb in the hot oil until nicely colored. Remove the lamb from the pot and set aside.
⏱️ 10 min - 3
Add the diced onion, carrots, and celery to the same pot. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes.
⏱️ 7 min - 4
Add the minced garlic to the pot and cook for a short period, about 1 minute, until fragrant.
⏱️ 1 min - 5
Deglaze the pot with 150 ml of red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Allow the wine to reduce slightly, about 2-3 minutes.
⏱️ 3 min - 6
Stir in the 400 g of crushed tomatoes, 250 ml of chicken stock, 1 bay leaf, and 1 sprig of rosemary.
⏱️ 2 min - 7
Return the browned lamb to the pot. Bring the mixture to a simmer, then cover the pot and braise over low heat for 2 hours, stirring occasionally.
⏱️ 120 min - 8
After 2 hours, add the 200 g of artichoke hearts to the pot. Continue to cook for another 30 minutes, uncovered, to allow the flavors to meld and the sauce to thicken slightly.
⏱️ 30 min - 9
While the sauce finishes, cook the 200 g of pappardelle pasta in a separate pot of boiling salted water according to package instructions until al dente.
⏱️ 10 min - 10
Once the pasta is cooked, drain it and add it directly to the sauce in the pot.
⏱️ 1 min - 11
Stir in 50 g of Pecorino Romano cheese and a splash of pasta water (about 1/4 cup) to help emulsify the sauce and coat the pasta.
⏱️ 2 min - 12
Stir everything together, taste, and season as needed with additional salt and pepper.
⏱️ 2 min - 13
Serve the pappardelle in bowls, garnishing with fresh parsley and additional grated Pecorino Romano.
⏱️ 2 min