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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
- 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.
- Clean the artichokes julienne and sauté quickly.
- Blanch the broad beans and peel.
- Dice the lamb shank.
- Reheat the meat in the sauce add the artichokes and broad beans.
- Cook the pasta in boiling salted water and leave to cool.
- To order reheat and serve with the meat and the sauce, sprinkle chopped parsley.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 49g | |
| Calories 37 | |
| Calories from Fat 11 | 30% |
| Total Fat 1.19g | 1% |
| Saturated Fat 0.45g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 103mg | 4% |
| Potassium 98mg | 3% |
| Total Carbs 5.16g | 1% |
| Dietary Fiber 1.9g | 6% |
| Sugars 0.34g | 0% |
| Protein 2.39g | 4% |
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