Red Wine Braised Lamb Shank Pasta with Grilled Broccolini, Roasted Garlic and Crispy Poached Egg

Photo: American Lamb Board

From: Chef Adam Sappington, The Country Cat, Portland, OR. Yield: 6 servings.

Braising Liquid:
4 lamb shanks
1 onion, peeled and sliced    
1 fennel bulb, sliced    
8 garlic cloves, peeled and sliced    
2 rosemary stems, chopped    
3 Tbsp. unsalted butter    
1 ½ cups red wine    
1 qt. chicken or beef stock

Ragout:
2 Tbsp. olive oil
¼ cup roasted garlic cloves    
½ cup grilled broccolini, cut into 1-inch pieces    
¾ lb. dried spaghetti pasta, cooked    

6 eggs, poached    
½ cup homemade garlic bread crumbs    
¼ cup grated Parmesan    
3 Tbsp. chopped fresh parsley    

Liberally salt the lamb shanks and set aside. In a bowl, mix together onion, fennel, garlic and rosemary for marinade. In a separate large bowl, place half of the marinade on the bottom of the bowl, lay the shanks on top, then pack the remaining marinade over the meat. Refrigerate for 24 hours uncovered.

In a heavy-bottomed stockpot or large saucepan over medium heat, add butter; allow the butter to melt. Remove the marinade from the lamb; set aside. Add lamb to the pot; brown the meat on all sides. Once meat has been browned, remove from the pan; add the marinade vegetables.  On medium to high heat, caramelize the vegetables. Deglaze pan with wine; reduce it by half.  Add stock and bring to a simmer. Put shanks back into the pan and cover.

Place in oven; cook for 2½  hours at 350°F or until fork tender. With a fork peel the meat from the bone and place in a nonreactive bowl. Strain braising liquid over the now picked lamb shank and set aside.

For pasta: In a large sauté pan over medium-high heat, add oil; bring to a wavy stage.  Once the oil is ready, add the already-roasted garlic and broccolini; toss to incorporate and heat thoroughly, about 3 minutes. Add cooked pasta; continue to toss in the pan. Gradually add ¼ cup of braising liquid; continue to sauté thoroughly, coating the noodles, garlic and broccolini. Add remaining sauce along with the lamb to the pan; cook for 3 more minutes.

In a small mixing bowl, roll the poached eggs in the bread crumbs to coat thoroughly; set aside.

Add Parmesan and parsley to the pasta; toss together.

To serve: With a pair of tongs, divide the lamb and pasta into 6 warm bowls. Add the crispy poached egg to the center of the pasta; serve immediately.