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| | Spaghettini with Lamb Shanks
1/4 cup of butter, softened
4 carrots, chopped
2 celery ribs, chopped
3 pounds of lamb shanks, cut into 2 inch pieces
Salt and freshly ground pepper to taste
1 tablespoon of flour
1 cup of canned Italian style tomatoes, drained
1 cup of dry white wine
1 cup of water
1 teaspoon of chopped fresh thyme or 1/4 teaspoon of dried thyme
1 bay leaf
1 pound of spaghettini
2 strips of lemon rind, chopped
1 tablespoon of chopped parsley
Melt 2 tablespoons of butter in Dutch oven. Sauté vegetables until tender. Add meat and season generously with salt and pepper; cook until browned.
Blend remaining butter with flour; stir into meat mixture and cook until flour browns. Add tomatoes, wine, water, thyme and bay leaf; simmer for 1 hour.
Remove meat from pot 15 minutes before serving time, strain sauce.
Cook spaghettini in boiling, salted water until just tender, following package directions; drain and toss with sauce. Place pasta on large platter. Arrange lamb shanks on top. Sprinkle with lemon rind and parsley and serve. Serves 4. |
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