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.
CLICK HERE for the recipe…