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PAPPARDELLE Recipe

by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Ingredients

Pappardelle pasta 80 gr Lamb shank 100 gr Artichokes 60 gr Broad beans 40 gr Saffron 1 gr Onions 20 gr

Garlic 5 gr Tomato 80 gr Veal stock 50 cl Thyme, bay leaf 1 gr Chopped parsley 2 gr

Directions

1. Braise the lamb shank: Sear the shanks add the garlic, onions, thym, bay leaf , tomato ,add the veal stock and braise slowly until tender, then leave to cool.
2. Clean the artichokes julienne and sauté quickly.
3. Blanch the broad beans and peel.
4. Dice the lamb shank.
5. Reheat the meat in the sauce add the artichokes and broad beans.
6. Cook the pasta in boiling salted water and leave to cool.
7. To order reheat and serve with the meat and the sauce, sprinkle chopped parsley.

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