Carbonara with Braised Lamb
We’ve added shredded lamb to a classic Italian pasta dish. Already flavored with cheese and pancetta (Italian bacon), the addition of slow-cooked lamb makes for a hearty pasta dinner that is sure to impress everyone. If you’re looking to add a little green to the meal, you can toss in some fresh green peas.
Serves 4 (serving size: about 1 1/4 cups)
Ingredients
3 tablespoons olive oil, divided
4 lamb shanks (about 11 oz.) each, trimmed
2 1/2 teaspoons kosher salt
1 1/2 teaspoons black pepper, divided
2 medium-size yellow onions (about 1 lb.), cut into 1-inch wedges
2 large carrots, cut into 2-inch pieces
3 garlic cloves, smashed (about 1 Tbsp.)
1/2 cup dry red wine
1 cup crushed tomatoes
1/4 cup chicken broth
1 teaspoon ground cumin
4 ounces finely diced pancetta
4 sliced garlic cloves
1/4 teaspoon crushed red pepper
1 large egg, plus 3 large egg yolks
2 ounces finely shredded pecorino Romano cheese, divided
1 1/2 ounces finely shredded Parmesan cheese
12 ounces uncooked bucatini pasta
2 tablespoons chopped fresh flat-leaf parsley
February 2018
