One of the best leftover dishes we have had this year! Last week we made this absolutely delicious recipe of braised lamb shanks and while our guests ate heartily, they left one and a half large lamb shanks on the platter, along with several cups of the hearty sauce. Right after dinner, we shredded the lamb shanks and stored them in the refrigerator along with at least 5 cups of the sauce. A couple of days later, we reheated the sauce and shredded lamb (removing bay leaves and other stems of herbs, etc.) and tossed them with flat egg noodles for an incredibly easy and heart-warming pasta dish. If I served this at a dinner to unknowing guests, they would never have guessed they were leftovers. A few days in the fridge concentrated the flavors of the sauce, and they enrobed the pasta noodles with slow-cooked goodness. Sprinkle with some chopped Italian parsley and grated parmesan cheese. Serve with some crusty bread on the side. I had just one fork full due to a diet, but I could have easy eaten the entire serving dish of the pasta… :) I highly recommend the original recipe for braised lamb shanks, and this pasta re-run was also fantastic!
12 Responses
First this time? It’s evening in Paris. Looks fantastic. Did you take the opportunity to defat? If so, after the rigorous diet phase, more than one forkful is possible. For garnish and freshening (even though we’re not admitting these are leftovers) the traditional Italian gremolata of finely chopped garlic, grated lemon peel and parsley is also great – less heavy than cheese. I do worry you might fade away MM – what would we do then?
pasta would also be good with your adobo … if you have some leftover :)
topped w/ egg (pad-thai style) and a dash of chili/vinegar/thai patis… yum !!!
this looks so saraaap! sometimes i look forward to the leftovers more than when they’re served at “primetime” . when either my husband or i cook our kids’ favorite dishes, we make sure there is more than enough for one meal, because they always want the leftovers for breakfast!
i think all stews are best served the day or several days after so the flavors are richer since the ingredients have had a chance to gather their wits together after the long stew.
I remember the short trip from camp to the airport as I was leaving Kabul. A man was herding some sheep with huge fat rumps. Fat tailed sheep according to my friend Google, and a prized variety of sheep in Afghanistan. It is really sad that I was not able to eat what the locals ate because of restrictions except for a pomegranate smuggled into camp once. I could have just imagined eating roast lamb with the locals… but not the ones with AK-47’s pointed at me.
YUM!!
It is early evening, it is raining and it is cold in San Francisco. Leftovers? Who might have thought? Shredded lamb, pasta, parsley, parmesan, crusty bread. That’s a touch of magic.
Classic!
I absolutely love noodles and like your guests I would never guessed these were leftovers. It wouldn’t even cross my mind. Thanks for the braised lamb shanks recipe. I will definitely try these out.
i can almost taste this, MM. i’ll be making your braised lamb shanks and i am just sure we’ll have some leftover for this fine leftover dish. thanks for the recipes!
Hi MM. Where did you buy the flat egg noodles? I miss eating those. I used to buy those fresh from the supermarkets in China and eat it for breakfast.
kyang 2x, these were Italian pasta or noodles, probably purchased at Bacchus Epicerie or Metro Market!Market!