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Boudro's Braised Lamb Shanks with Pappardelle Pasta

This awesome pasta dish you see before you is braised, all-natural lamb sourced locally from the Hudspeth River Ranch in West Texas. A beautiful, range-fed lamb that has a fascinating history — and available only at Boudro’s! A common question I hear with lamb is how do I cook it? It turns out, quite easily…that is according to Hudspeth owner Alice Ball Strunk. She’s put together a totally Texan cookbook compiled of tried-and-true family recipes, and inspired by her ranch itself. Alice’s cookbook also contains some excellent tips for cooking the lamb — like not overcooking it for starters. The fat content in all-natural meat such as this needs to cook on a lower temperature for a longer period of time. Hence the expression ‘low and slow’! Chef Manny of Boudro’s last demonstrated how to make his Braised Lamb Shanks. This time around he’s combining them with an easy Pappardelle pasta for a flavorful force to be reckoned with. The Hudspeth River Ranch products can be found on Boudro’s menu right now, just in time for a nice holiday dinner with the fam.

From Chef Manny of famous Boudro's on San Antonio's gorgeous River Walk - arguably the best restaurant in the city!

  • 2 Lamb Shanks (deboned)

  • 1 sm Zucchini (1/2'' diced)

  • 1 sm Onion (1/2'' diced)

  • 1/2 Cup Mushrooms (diced)

  • 2 Roma Tomatoes (diced)

  • 1/4 oz. Kalamata Olives (sliced)

  • 1 Cup Lamb Stock (strained)

  • 1 oz. Olive Oil

  • Thyme

  • Flat Parsley

  • Tarragon

  • Fresh Garlic (chopped)

  • 4 oz. Pappardelle Pasta

Recipe Info

  • Take braised lamb out of oven and let cool slightly to pull apart easily. Strain lamb stock. Sauté zucchini, onions, mushrooms and tomatoes in olive oil with thyme, parsley and tarragon. In a separate pot, cook pappardelle pasta al dente about 5 minutes. Season with herbs, red wine deglaze, salt & pepper. Add lamb and sauce to buttered pasta and sprinkle with Parmesan cheese.

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