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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

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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