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Braised lamb shank pappardelle pasta with blistered rosemary tomatoes

Lamb and tomatoes come together to create a delicious pasta dish. 



Lamb shanks

  • 2 lamb shanks
  • 1/3 cup fresh oregano leaves, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon lemon peel, zested
  • 2 tablespoons Dijon mustard
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 1/2 cup white wine
  • 10 garlic cloves, whole
  • 1 medium white onion, cut in large pieces
  • 1/3 cup olive oil
  • 4 nests pappardelle pasta

Blistered Cherry Tomatoes

  • 2 sprigs fresh rosemary, stems removed
  • 1 1/2 cup cherry or grape tomatoes, whole
  • 1/2 teaspoon salt
  • Freshly ground pepper
  • Drizzle extra virgin olive oil, for pan


  • Saganaki cheese, grated
  • Fresh Italian parsley, chopped


  1. Preheat oven to 325F/163C. 

Lamb shanks

  1. Combine fresh oregano leaves, minced garlic cloves, lemon peel, Dijon mustard, salt, and freshly ground pepper in a bowl. 
  2. Cover lamb shanks with marinade, coat them evenly, and add them to the Dutch oven. Add white wine, whole garlic cloves, chopped onion and olive oil. Cover the Dutch oven with a lid and cook for two hours or until meat falls off the bone. 
  3. Remove from the oven. Remove meat from bones and shred with two forks. Fold sliced lamb in with pan juices and the cooked garlic and onions. Keep warm until ready to plate. 
  4. Add pappardelle nests to salted boiling water and cook for five to seven minutes or until al dente. Using tongs, transfer pappardelle to the Dutch oven with shredded lamb. Add one-third cup of pasta water and toss to combine. 

Blistered Cherry Tomatoes

  1. Heat extra virgin olive oil in a cast iron pan over medium-high heat. Add rosemary leaves and cook until slightly crisp. Add cherry tomatoes, sprinkle with salt and fresh ground pepper. Toss tomatoes in a pan until skins blister, but tomatoes stay whole. Remove from heat.


  1. Using tongs, plate the pappardelle, dividing between two to four dishes—top blistered cherry tomatoes and pan juices. 
  2. Garnish with grated Saganaki cheese and fresh Italian parsley. Enjoy! 

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