Lamb Shank and Turnip Tagliatelle

Ingredients

• 4 lamb shanks
• 2 tablespoons olive oil
• 2 onions, chopped
• 4 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 cup red wine
• 4 cups chicken or beef broth
• 2 large turnips, peeled and spiralized or shredded
• 1 pound tagliatelle pasta
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. Preheat oven to 350°F. Heat 2 tablespoons of olive oil in a dutch oven or oven-proof pot over medium-high heat.
2. Sear lamb shanks until browned on all sides. Transfer lamb shanks to separate plate.
3. Saute onions and garlic in the pot for a few minutes.
4. Add tomato paste and saute for a minute more.
5. Pour in red wine and broth. Bring to a simmer and let the sauce reduce for 15 minutes.
6. Return the lamb shanks to the pot, making sure they’re submerged in the cooking liquid. Cover and place in the oven for 2 1/2 hours or until the meat is falling off the bone.
7. Remove from oven and allow lamb shanks to cool down for 5-10 minutes in the cooking liquid.
8. Remove lamb shanks from the pot and shred the meat with a fork, discarding any bones. Place meat back into the pot and stir.
9. Boil tagliatelle pasta according to package instructions. Drain and rinse with cold water to stop the cooking process.
10. Add spiralized or shredded turnips to the pot and let it cook for 3 to 5 minutes on low heat until turnips are soft and the sauce thickens.
11. Place tagliatelle pasta on a plate and top with the lamb shank and turnip sauce.
12. Garnish with fresh parsley if desired and serve hot.

Verdict and Serving Suggestions

This lamb shank and turnip tagliatelle is a hearty dish perfect for a special occasion or a cozy dinner at home. The tender lamb shank and sauce pair perfectly with the tagliatelle pasta and the addition of spiralized turnips adds a delightful twist to this classic dish. I recommend serving this with some garlic bread or a fresh green salad. It’s a dish that will impress your guests and leave them wanting more. Enjoy!