Pappardelle with Lamb Stew

Name: Pappardelle with Lamb Stew
Yield: 6 servings
Ingredients: 3 pounds boneless leg of lamb, trimmed of excess fat and sinew, meat cut into 1 1/2- to 2-inch pieces; Salt and freshly ground black pepper; 3 tablespoons all-purpose flour; 1/4 cup extra-virgin olive oil; 3 garlic cloves, finely chopped; 1 1/2 cups dry red wine; 3 1/2 cups beef broth; 1 (14.5-ounce) can diced tomatoes, with juice; 1 tablespoon tomato paste; 18 small cipolline onions; 2 large carrots, peeled, cut into 1-inch pieces; 1 1/2 pounds pappardelle pasta, preferably fresh; 2 tablespoons unsalted butter; 1/4 cup freshly grated Parmesan cheese; 1/4 cup finely chopped fresh flat-leaf parsley

January 26, 2012

I really prefer the texture of fresh pappardelle with the savory lamb stew; it just seems to absorb the flavors better. If you can’t find fresh pappardelle, though, the dried kind is perfectly acceptable, and it’s good to have on hand to toss with any leftover braised meats and their braising liquid for a quick, warming meal.

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