It was cold, then it was hot and now it’s cold again. I had closed down my ovens for the season but decided to give it one more go with the lamb shanks braised in one of my numerous 🙂 tajines.
The pappardelle was there in the fridge so it came along for the ride.
Never fear, the oven care specialist has been promoted to gas grill care specialist and you should see some things on the “barbie” soon. Like oysters. Also can’t wait to try out my Le Creuset grill.
Be sure to check out http://www.foodporndaily.com on Wednesday. I’m up with my artichokes. Ha, ha, ha, ha. So happy.
Souris d’Agneau with Pappardelle
2 lamb shanks
Salt and pepper
Flour
2 tbsp olive oil
1 onion, halved and thinly sliced
2 shallots, chopped
4 garlic cloves, chopped
4 fresh thyme sprigs
1 rosemary sprig
6 fresh parsley sprigs
10 ounces red wine
1 can diced tomatoes
12 ounces chicken broth
Fresh pappardelle pasta, cooked
Season the lamb shanks with salt and pepper, then dust with flour and brown on all sides in a large skillet. Remove and place in the bottom of a tajine.
Add the onion, shallots and garlic to the skillet and cook until the onion is soft. Add the thyme, rosemary, parsley and cook for one minute. Add the wine and boil for 5 minutes. Add the tomatoes and simmer for 2 minutes. Finally add the broth, bring to a boil, then simmer for 5 minutes. Pour the sauce over the top of the shanks in the tajine, cover and roast in a 400 F oven for 1 hour. Serve with the pappardelle.
Cooking in Sens 
Wow love those lamb shanks, what a lovely meal. Love the Grill, I have a large cast iron one, but it gets very smoky, it’s well used. Look forward to seeing lots of food cooke don it.
Cheers
Marcus
Thank you Marcus. I’m going to use it on top of my gas grill to see how that works. Was it you who gave pointers on how to stop fish from sticking?
I’m mad for mouse, but those ones you’ve managed to get are huge.
We do everything in a big way here in Burgundy 🙂
Lovely lamb shanks! Ooohhh… A Le Creuset grill :). I can’t wait to see what you grill up!
Hi Tessa. I’d like to do fish but am anxious about stickying. We’ll see.
Excellent mice indeed! I’ve been playing with my griddle too. It does amazing fish.
Thank you Mad. So, what I want to do is put the griddle on the barbecue and grill the fish that way. What about the fish sticking to the griddle. I’ll want to turn it at least once.
I cooked a couple of sea bass with minimal sticking. I’d previously seasoned the griddle by oiling and baking in the oven for about 40 minutes (according to the instructions).
To cook the fish I heated the griddle until it was smoking, dried the fish, scored them in 3 places on either side, brushed on a little olive oil and cooked for 5 minutes per side.
Thanks Mad. I’ll try it that way.
You can add seasoning to the inside as you fancy.
Your pan might not need seasoning like mine if it is coated. Mine is bare cast iron. Regardless, both types improve with age and cooking.
Mine has an enameled cast iron cooking surface. So it doesn’t need seasoning. I’ll try it out in a couple of days with the fish.
Beautiful shanks. I need to go home now and eat.
Best,
Conor
Thanks Conor 🙂
Oh my lord… I love lamb… so much. GET SOME WELSH LAMB :D.
I’ll have to come to Wales for that. Here it’s French or New Zealand and it’s good 🙂
I think Welsh lamb is hard to get outside of Wales because it’s so good, the Welsh eat it all!
Which is a super good reason for Frugal to overnight cold ship some to you in France via FedEx Luxe, don’t you think?
😉
Along with the skillet 🙂
International Fed Ex Luxe Same Day for the skillet!
You have such good ideas Daisy!
I just have a taste for the finer things sent to me via the modern miracle of jetliners 😉
Me too 🙂
And here I thought my food French was pretty darned good, and yet I had no idea that shanks are called mice. Ah, blogging. One learns something new every day! Looks mighty good.
Thank you Michelle. I don’t know why they call this cut souris.
Looks wonderful, Rosemary! It was cold, then super hot, now it’s cold again here too. One last hurrah for the oven!
It’s raining today 🙂 I had plans for the grill.
Luscious! Very cool that you use a tagine. I’d love to get one and do some “clay pot cooking.” Any tips for braising/baking in a tagine?
Thank you Val. Be sure to get an Emile Henry. They work both on the stove top and in the oven.
Thanks for the tip! I’ll look into them. Sounds like I need to take a trip to Sur La Table…. yay
Very nicely presented! Love that shanks
Thank you rs
Fantastic – we tend to get pork rather than lamb shanks here, but either way, a stunning recipe. of course, now I want one of those griddles!
Thank you Chica. Get a griddle 🙂
We eat a lot of lamb shanks. I’ve cooked them every way but on the barbecue. These look absolutely fabulous!
Thank you Susan
What a dream!! Phenomenal dish!
Thank you Villy.
Let me tell you… Your cooking skills and photography are something to behold! I always look forward to your posts as among some of the best! Definitely a must read… Great job!
Thank you very much cj.
Why don’t you fix your “print” so can print just the recipe and not all the comments and other stuff? It would be very helpful. Thanks. Recipe sounds and looks great.
Hi Ellen. When you are ready to print, just print only the pages you want to see instead of “all”.
Oh my god, this looks amazing – love lamb shanks
Thank you. I do too!
I know I’ve said this before, but its especially striking if I’m away for a few days, so I’m going to again say how wonderfully diverse your selections always are. It’s neat to see something French one day, American the next, Asian the next. And you always have such cool ingredients.
Thank you Greg. All cuisines are so interesting!
Oh yumm. The best thing about cold weather is making dishes like this. Looks fabulous.
Thank you. The weather has been so weird this year!
dude. lamb shanks and fresh pasta??? you have my heart, my mouth, and my attention.
this sounds delicious but wouldn’t roasting at 400F for an hour overcook the shank?
Hi Erin. They were perfect 🙂