PAPPARDELLE WITH LAMB RAGÙ

PAPPARDELLE WITH LAMB RAGÙ image

Categories Lamb

Number Of Ingredients 12

2 tablespoons olive oil
2 pounds round-bone lamb shoulder chops, cut into 1/2-inch cubes
2 tablespoons all purpose flour
3 cups chopped leeks (about 3 medium; white and pale green parts only)
1 1/2 cups dry red wine
2 cups low-salt chicken broth
2 teaspoons dried oregano
1 8-ounce package frozen artichoke hearts, thawed
2 cups frozen peas with pearl onions, thawed
1 8.8- to 9-ounce package pappardelle or other wide egg noodles
1/4 cup chopped fresh Italian parsley
Read More http://www.bonappetit.com/recipes/quick-recipes/2010/05/pappardelle_with_lamb_ragu#ixzz2UYBhNLqK

Steps:

Heat oil in large skillet over medium-high heat. Sprinkle lamb with salt, pepper, and flour. Add lamb to skillet and sauté until browned, about 5 minutes. Add leeks; sauté until soft, about 3 minutes. Add wine and boil until slightly thickened, scraping up browned bits, about 3 minutes. Add broth and oregano; bring to boil, reduce heat to medium-low, and simmer uncovered until lamb is tender, stirring often, about 20 minutes. Add artichokes and peas with onions. Simmer until heated through, about 4 minutes. Meanwhile, cook pasta in large pot of boiling salted water until tender. Drain. Place pasta in large bowl. Spoon ragù over and sprinkle with parsley. Read More http://www.bonappetit.com/recipes/quick-recipes/2010/05/pappardelle_with_lamb_ragu#ixzz2UYBkxui8