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Rigatoni with Braised Lamb Shank Ragu & Sauteed Spinach

 Served in a pasta bowl with Sauteed Spinach

Thank you to Cook’s Illustrated!

 Follow the link below for the recipe

http://www.epicurious.com/recipes/food/views/Rigatoni-with-Braised-Lamb-Ragu-15675

To remove fat from the sauce, before returning the meat to the sauce, separate fat drippings using a fat separator normally used for broths. Watch that the mushrooms don’t clog the sieve.

Just minutes before serving, quickly saute sliced garlic in olive oil. Add a large quantity of fresh spinach and a little chicken broth. Stir constantly over medium heat until just lightly cooked. Serve with the Rigatoni & Ragu!

This was a big hit at our dinner party last night!

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