Name: Braised Lamb with Creamy Pasta
Prep time: 15 min
Cook time: 2 h 15 min
Total time: 2 h 30 min
Cuisine: Mediterranean
Ingredients: 2 lbs lamb pieces (shanks or shoulder cuts); 2 tablespoons olive oil; 1 onion, finely chopped; 3 cloves garlic, minced; 2 tablespoons tomato paste; 2 cups beef or lamb broth; 1/2 cup red wine (optional); 1 teaspoon dried rosemary; 1 teaspoon dried thyme; Salt, to taste; Black pepper, to taste; 12 oz pasta (penne, rigatoni, or tagliatelle); 3/4 cup heavy cream; 1/2 cup Parmesan cheese, grated; 2 tablespoons fresh parsley, chopped (for garnish)

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Braised Lamb with Creamy Pasta is a rich and comforting dish that brings together tender, slow-cooked lamb and velvety pasta coated in a luscious cream sauce. This dish is a perfect balance of hearty meat and smooth, satisfying pasta, making it ideal for cozy family dinners, holidays, or any occasion where you want to serve something special.

Why You’ll Love This Recipe

Braised Lamb with Creamy Pasta is the ultimate comfort food. The slow braising process allows the lamb to become exceptionally tender and infused with deep, savory flavors, while the creamy pasta adds a luxurious texture that pairs beautifully with the meat. This dish not only looks impressive but also fills your home with inviting aromas as it cooks. It’s a versatile recipe that can be dressed up for dinner parties or served simply for a satisfying family meal. The recipe also lends itself to variations, making it easy to adjust to your preferences or the ingredients you have on hand.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Lamb pieces (such as shanks or shoulder cuts)
Olive oil
Onion, finely chopped
Garlic, minced
Tomato paste
Beef or lamb broth
Red wine (optional, for deglazing and extra depth)
Dried rosemary
Dried thyme
Salt
Black pepper
Pasta (penne, rigatoni, or tagliatelle work well)
Heavy cream
Parmesan cheese, grated
Fresh parsley, chopped (for garnish)

Directions

Season the lamb pieces generously with salt and black pepper.
In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat.
Add the lamb and sear on all sides until well browned. Remove the lamb and set aside.
In the same pot, add a little more olive oil if needed and sauté the onion until softened and translucent. Add garlic and cook for an additional minute.
Stir in tomato paste and cook for 1-2 minutes until it darkens slightly.
Deglaze the pot with red wine if using, scraping up any browned bits from the bottom.
Add the broth, rosemary, and thyme. Return the lamb to the pot. Bring to a simmer.
Cover and reduce the heat to low. Braise for about 2 hours, or until the lamb is fork-tender.
While the lamb is finishing, cook the pasta according to package instructions until al dente. Drain and set aside.
In a separate pan, heat heavy cream and stir in Parmesan cheese. Add the cooked pasta and toss to coat in the sauce.
Serve the lamb over or alongside the creamy pasta. Garnish with fresh parsley.

Servings and timing

This recipe serves 4.
Preparation time: 15 minutes
Cooking time: 2 hours 15 minutes
Total time: 2 hours 30 minutes

Variations

Spicy twist: Add red pepper flakes to the braising liquid for gentle heat.
Herbaceous version: Use fresh rosemary and thyme for a more aromatic dish.
Wine-free: Replace red wine with additional broth or a splash of balsamic vinegar for complexity.
Mushroom addition: Add mushrooms to the braise for added earthiness.

Storage/reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the lamb and pasta separately on the stovetop over low heat, adding a splash of broth or cream as needed to refresh the sauce. This dish also freezes well; store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat gently.

FAQs

What is the best lamb cut for braising?

Lamb shanks or shoulder cuts are ideal because they become tender and flavorful during slow cooking.

Can I make this dish in a slow cooker?

Yes, after searing the lamb and preparing the base, transfer everything to a slow cooker and cook on low for 6-8 hours.

Do I have to use wine in the recipe?

No, wine adds depth, but you can omit it or substitute with more broth or a splash of balsamic vinegar.

Can I make the pasta sauce lighter?

You can replace heavy cream with half-and-half or evaporated milk, though the sauce will be less rich.

How do I prevent the creamy pasta from drying out?

Toss the pasta with the cream sauce just before serving and add a splash of pasta water if needed to loosen the sauce.

What sides go well with this dish?

A crisp green salad, roasted vegetables, or garlic bread are excellent choices.

Can I use a different type of pasta?

Yes, tagliatelle, fettuccine, or even orzo work well with this dish.

Can I prepare this dish ahead of time?

Yes, braised lamb often tastes better the next day. Store the pasta separately and combine just before serving.

How do I thicken the braising liquid?

If you want a thicker sauce, reduce the braising liquid uncovered for 10-15 minutes at the end of cooking.

Is this dish suitable for freezing?

Yes, both the lamb and creamy pasta freeze well. Store separately for best results.

Conclusion

Braised Lamb with Creamy Pasta is a dish that combines rich, slow-cooked flavors with indulgent creamy pasta for a meal that is both comforting and elegant. It is perfect for special occasions or when you want to treat yourself and your loved ones to a memorable, hearty dinner. With its deep flavors and satisfying texture, this recipe is sure to become a favorite in your collection.

Braised Lamb with Creamy Pasta

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Braised Lamb with Creamy Pasta is a rich, comforting dish featuring tender, slow-cooked lamb paired with velvety pasta in a Parmesan cream sauce, perfect for cozy dinners or special occasions.

Author: Emma Harper
Prep Time: 15 minutes
Cook Time: 2 hours 15 minutes
Total Time: 2 hours 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Braising
Cuisine: Mediterranean
Diet: Halal

Instructions

Season lamb with salt and pepper.
Heat olive oil in a Dutch oven over medium-high heat. Sear lamb on all sides until browned. Remove and set aside.
In the same pot, sauté onion until translucent. Add garlic and cook 1 minute.
Stir in tomato paste and cook 1-2 minutes until darkened.
Deglaze with red wine if using, scraping up browned bits.
Add broth, rosemary, and thyme. Return lamb to pot. Bring to a simmer.
Cover and braise on low for about 2 hours until lamb is fork-tender.
Cook pasta until al dente; drain and set aside.
In a separate pan, heat cream and stir in Parmesan. Toss with cooked pasta.
Serve lamb over or alongside creamy pasta. Garnish with parsley.