Stinging Nettle Tagliatelle with Lamb Ragù, Taggiasche Olives, and Mint

Name: Stinging Nettle Tagliatelle with Lamb Ragù, Taggiasche Olives, and Mint
Yield: makes 1 quart of ragù or enough for 16 servings; pasta with sauce serves 6
Ingredients: 1/2 cup extra-virgin olive oil; 1/4 cup chopped fresh rosemary needles; 1/4 cup chopped fresh garlic; 1 heaping tablespoon of kosher salt; 1 teaspoon freshly ground black pepper; 2 lamb hind shanks (about 1 1/2 pounds each); 1/4 cup plus 2 tablespoons extra-virgin olive oil; 1 yellow Spanish onion, roughly chopped (about 1-inch pieces); 1 large carrot, peeled and roughly chopped (about 1-inch pieces); 1 celery rib, roughly chopped (about 1-inch pieces); 3 garlic cloves, smashed and roughly chopped; 3 to 4 anchovy fillets (preferably salt-packed), rinsed and backbones removed if salt-packed; 1 dried bay leaf; 1 tablespoon double-concentrated tomato paste; 1 cup dry white wine; 1 14 ounce-can whole peeled tomatoes (preferably San Marzano), crushed (including juice); 4 cups Basic Chicken Stock (page 27), or as needed; 1 long fresh rosemary sprig; 1 1/2 cups Basic Tomato Sauce (page 24); 2 tablespoons unsalted butter; 3/4 cup Basic Chicken Stock (page 27); 12 ounces Tagliatelle (page 168); 1/2 cup pitted Taggiasche or Niçoise olives (about 40 olives); 1/3 cup thinly sliced fresh Italian parsley leaves; 1/3 cup thinly sliced fresh mint leaves; 1/4 cup plus 2 tablespoons finishing-quality extra-virgin olive oil; 3 tablespoons freshly grated Parmigiano-Reggiano, plus a wedge for grating; 3 tablespoons freshly grated pecorino romano

January 26, 2012

Traditionally, lamb shanks such as those in this recipe would be braised and served in all their glory, and subsequently, making lamb ragù would be a way to turn a relatively small amount of leftover meat into tomorrow night’s pasta dinner. We braise the lamb just so that we can pull it apart and turn it into ragù. It’s a decadent thing to do, and results in a luxurious and delicious pasta. Enjoy.

Recipe notes

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