Red Wine Braised Lamb and Veggie Pappardelle with Homemade Pasta

Processed with VSCOcam with hb2 presetProcessed with VSCOcam with hb2 presetProcessed with VSCOcam with hb2 presetProcessed with VSCOcam with hb2 presetProcessed with VSCOcam with hb2 presetProcessed with VSCOcam with hb2 presetProcessed with VSCOcam with hb2 presetProcessed with VSCOcam with hb2 presetHappy Sunday guys! I thought I would sneak in one quick post before the madness of this week sets in. With Christmas right around the corner we’ve been going non stop, but did finally take some time this afternoon to play around with a few new kitchen things. The latest addition to our arsenal is a Marcato Atlas Wellness 150 Pasta Maker which I snagged on Amazon for just $69. For something this close to a restaurant style pasta maker, it was a great deal! We decided to try out a pappardelle with lamb for our main ingredient. Lucky for us, Echo & Rig Butcher Shop is right down the street and had a great selection of cuts to choose from. We snagged a few different pieces then began the dish!

What you’ll Need:

– Your choice cut of lamb (we used 2 lamb shanks)
– Frozen Peas (frozen or fresh)
– Pearl Onions (frozen or fresh)
– Aurugla
– Fresh Parmesan
– Salt and Pepper
– Eggs
– Flower
– Red Wine
– Olive Oil
– Sage and Rosemary

To start off with the pasta we went with this easy peasy Homemade Pasta Recipe from our favorite pioneer woman, Ree Drummond. It’s literally as simple as folding flour and eggs (2 eggs for every 1 cup of flour) then rolling it through the pasta maker. Being able to make your own pasta is one of the coolest things. It really adds something to your dish and you’ll never want to buy pasta from the store again. For the lamb we braised it in red wine with sage, garlic, rosemary, salt, pepper and some olive oil. You can really go about this part however you like best. For a step by step try out this Red Wine Braised Lamb Shank Recipe from Food & Wine! Once you’ve got your pasta and meat ready, throw it in a cast iron pan with your veggies then top it off with some parmesan. Like most recipe posts here on AM, everything is really up for interpretation, but if you’ve got any questions just leave me a comment and i’ll get back to you asap! I hope you all have a great week and are inspired to make your own pasta someday. I promise, it’s such a cool experience and you won’t regret it!

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