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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.

Ingredients

Units Scale
  • 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)

Instructions

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

Notes

  • Use fresh herbs for brighter flavor.
  • Red wine adds depth but can be omitted or replaced with broth.
  • Leftovers store well refrigerated for 3 days or frozen up to 2 months.

Nutrition

Find it online: https://tastyera.com/braised-lamb-with-creamy-pasta-2/