Braised Spring Lamb Shank Pasta
  • Yield: 40 servings
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Braised Spring Lamb Shank Pasta

By May 10, 2024

Recipe courtesy of Garrett Yokoyama, Executive Chef, Palos Verdes Golf Club (Palos Verdes Estates, Calif.)

Ingredients

Instructions

Procedure for Braised Spring Lamb Shank Pasta:

  1. Sauté garlic, shallots and pancetta in pan with olive oil. Add baby tomatoes then deglaze with white wine to au sec.
  2. Add warmed shredded lamb, English peas and sugar snap peas.
  3. Add sauce Arrabiata and lamb braising liquid.
  4. Add blanched pasta to warm sauce and toss.
  5. Season with salt and black pepper if needed.

To Finish:

  1. Place 2 oz. kohlrabi purée in middle of plate and spread to a 4-5-inch diameter.
  2. Place sauced pasta on top of kohlrabi purée.
  3. Garnish with crumbled goat cheese and petite pea tendrils.

Procedure for Braised Lamb Shanks:

  1. Season lamb with salt and pepper. Roast in 400°F oven for 15-20 minutes or until browned on all sides. Set aside.
  2. In a large rondo, sauté onions, celery, carrots, fennel, parsnips and garlic cloves until slightly caramelized and tender.
  3. Add peppercorns, cardamom, star anise and coriander; toast for 5 minutes.
  4. Add tomato paste and sauté for 2-3 minutes.
  5. Deglaze with red wine and reduce by half.
  6. Add thyme, rosemary, bay leaves and demi-glace. Bring to a boil, reduce to simmer for around 15-20 minutes.
  7. Place the seared lamb shanks split between two full hotel pans. Pour the braising liquid into the hotel pans, covering the lamb shanks. Cover the pans with parchment and foil, then place in the oven at 300°F. Cook for 2-2 1/2 hours or until lamb is tender and falls off the bone.
  8. Once lamb is cooked, remove from braising liquid and cool until able to shred.
  9. Strain braising liquid and reserve.

Procedure for Sauce Arrabiata:

  1. Sauté mire poix and whole garlic with olive oil until tender.
  2. Add tomato paste and sauté for 1-2 minutes. Add canned diced tomatoes, oregano, bay leaves, basil, red chili flakes and water. Simmer for around 45 minutes. Season with salt and pepper.
  3. Purée with a stick blender.

Procedure for Kohlrabi Purée:

  1. In a saucepan, sauté kohlrabi, fennel, shallot and whole garlic for 5 minutes. Add toasted pine nuts.
  2. Deglaze with white wine to au sec.
  3. Add vegetable stock to cover. Add sachet and simmer for 25 minutes or until kohlrabi is tender.
  4. Remove sachet, strain all ingredients and reserve liquid.
  5. Place contents in a blender and add liquid 1 ounce at a time and puree until desired consistency. Add salt and white pepper to taste.
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