Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 189 Braised Lamb Ragu submitted by Corrine and Bob Frick Ingredients 2 1/2 LB lamb shanks, trimmed well 1 tsp salt 1 tsp pepper 5 Tbs olive oil, divided 1 C onion, finely chopped 1 C carrot, finely chopped 1 C celery, finely chopped 2 oz garlic, minced 2 C red wine 28 oz crushed tomatoes 6 oz tomato paste 2 C beef stock 2 Tbs thyme leaves Directions Preheat oven to 350º F. Pat the lamb dry and sprinkle with salt and pepper. Heat 4 tablespoons of oil in a heavy, ovenproof pot over high heat. Sear the shanks until brown all over, about 5 minutes. Place the lamb on a plate and drain any excess oil from the pot. Turn heat down to medium. Add 1 tablespoon of oil, saute the onion, carrot, celery, anchovies and garlic for 5 minutes. Add the wine and reduce the heat to a simmer for 3 minutes. Add the remaining ingredients except the mushrooms. Stir, then place the shanks into the pot and bring to a boil. Cover and place in the oven for 2 hours. Turn over the shanks and cook another 30 minutes. Place shanks on a plate to cool, then shred the meat from the bone. Skim any excess oil from the top of the sauce. Remove bay leaves. Use a stick blender to puree the sauce until smooth and thick. Add mushrooms, salt, and pepper to taste. Place meat in the sauce and simmer 5 minutes. Boil pappardelle on stove until noodles are cooked through. Serve meat and pappardelle together and top with parmigiano reggiano. 1 tin anchovies, minced 2 bay leaves 2 1/2 tsp tarragon, dried 8 oz mushrooms, chopped 16 oz pappardelle Topping parmigiano reggiano Old Italian Recipe Corrine and Bob Frick are the co-founders and owners of Roosters, and they shared this about their recipe: “We are passionate about food, Ohio State and our Buckeyes … so what better way to enjoy than watching a game with friends and sharing this old Italian recipe that we prepared ahead of time.”