102 minutes•Medium•Serves 4•
4.0(1)
One-Pot Lamb and Penne with Red Wine
By @chef18
A simplified and flavorful one-pot pasta dish featuring tender lamb, penne pasta, and a rich red wine sauce. Perfect for a comforting and easy weeknight meal.
Recipe Rating
4.0
(1 rating)Ingredients
- ●1.5 lbs Lamb shoulder, cut into 1-inch pieces
- ●2 tbsp Olive oil
- ●1 medium Onion, chopped
- ●2 cloves Garlic, minced
- ●1 cup Carrots, chopped
- ●1/2 cup Celery, chopped
- ●1/2 cup Dry red wine
- ●4 cups Chicken or vegetable stock
- ●1 lb Penne pasta
- ●2 tbsp Fresh rosemary, chopped
- ●1/2 cup Grated Parmesan cheese
- ●to taste Salt and pepper
Instructions
- 1Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the lamb pieces in batches until browned on all sides. Remove the lamb and set aside.
- 2Add the chopped onion, garlic, carrots, and celery to the pot and sauté until softened, about 5-7 minutes.
- 3Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine reduce slightly, about 2-3 minutes.
- 4Add the chicken or vegetable stock and bring to a boil. Stir in the penne pasta.
- 5Nestle the seared lamb back into the pasta. Reduce the heat to a simmer, cover the pot, and cook until the pasta is al dente and the lamb is tender, about 20-25 minutes. Stir occasionally and add more liquid if needed.
- 6Stir in the chopped fresh rosemary and grated Parmesan cheese. Season with salt and pepper to taste.
- 7Serve immediately and enjoy!
Recipe details
- Category
- Main course
- Preparation
- 36 minutes
- Cooking
- 60 minutes
Estimated total: 102 minutes. Planning estimate: stated duration ranges use their midpoint; standard preparation, heating and handling allowances are included. Overlapping tasks are counted once. Resting/chilling is included in total time.
How these estimates were calculated
- Gather ingredients and equipment: 5 min planning allowance (setup)
- Cut lamb shoulder: 10 min planning allowance (meat_prep)
- Chop onion, garlic, carrots, celery, rosemary: 10 min planning allowance (vegetable_prep)
- Measure olive oil, red wine, stock, penne, parmesan, salt, pepper: 5 min planning allowance (simple_prep)
- Heat olive oil: 3 min planning allowance (pan_preheat)
- Sear lamb pieces: 8 min planning allowance (sear_batch)
- Remove seared lamb: 2 min planning allowance (transfer)
- Add stock and penne: 3 min planning allowance (mix)
- Bring to a boil: 10 min planning allowance (boil_heat)
- Nestle lamb back into pot: 2 min planning allowance (transfer)
- Stir in rosemary, Parmesan, salt, and pepper: 3 min planning allowance (mix)
- Serve immediately: 2 min planning allowance (transfer)
- Cut into 1-inch pieces
- In a large pot or Dutch oven over medium-high heat
- In batches until browned on all sides
- Set aside
- Until softened
- Scraping up browned bits; let reduce slightly
- Stir in penne pasta
- Reduce heat, cover, cook until pasta is al dente and lamb is tender. Stir occasionally.
- Season to taste
- Selected 'Lamb, shoulder, arm, separable lean and fat, trimmed to 1/4" fat, choice, raw' as a general lamb shoulder option. Mass unit, portion_id is null.
- Olive oil: USDA tablespoon portion weight
- Selected 'Oil, olive, salad or cooking'.
- Onion, chopped: USDA medium (2-1/2" dia) portion weight
- Selected 'Onions, raw', medium size. 'Chopped' form is compatible.
- Garlic, minced: USDA clove portion weight
- Selected 'Garlic, raw', using the 'clove' portion for 2 cloves.
- Carrots, chopped: USDA cup chopped portion weight
- Selected 'Carrots, raw', 'cup chopped' portion.
- Celery, chopped: USDA cup chopped portion weight
- Selected 'Celery, raw', 'cup chopped' portion.
- Dry red wine: USDA fl oz portion weight
- Selected 'Alcoholic beverage, wine, table, red'. No alcohol evaporation adjustment is made, energy may be overestimated.
- Chicken or vegetable stock: USDA cup portion weight
- Selected 'Soup, chicken broth, ready-to-serve' as the first option for 'Chicken or vegetable stock'.
- Selected 'Pasta, dry, enriched' as a generic dry pasta. Mass unit, portion_id is null.
- Fresh rosemary, chopped: USDA tbsp portion weight
- Selected 'Rosemary, fresh', 'tbsp' portion.
- Grated Parmesan cheese: USDA cup portion weight
- Selected 'Cheese, parmesan, grated', 'cup' portion.
- Unweighed Salt and pepper: only documented zero nutrients included
- Lamb shoulder, cut into 1-inch pieces: 680.39 g · USDA reference 172500
- Olive oil: 27 g · USDA reference 171413
- Onion, chopped: 110 g · USDA reference 170000
- Garlic, minced: 6 g · USDA reference 169230
- Carrots, chopped: 128 g · USDA reference 170393
- Celery, chopped: 50.5 g · USDA reference 169988
- Dry red wine: 117.6 g · USDA reference 173190
- Chicken or vegetable stock: 996 g · USDA reference 174536
- Penne pasta: 453.59 g · USDA reference 169736
- Fresh rosemary, chopped: 3.4 g · USDA reference 173473
- Grated Parmesan cheese: 50 g · USDA reference 171247
- Salt and pepper: documented zero nutrients only · USDA reference 173468
one pot · lamb · penne · red wine
Estimated nutrition per serving
1044 calories · 49.3 g protein · 95 g carbohydrate · 48.2 g fat · 5.3 g fiber
Source and basis: USDA FoodData Central SR Legacy (2018), ingredient-based calculation per serving. Standard USDA portion weights; all listed ingredient mass included before cooking losses. Nutrients with incomplete inputs omitted. Full ingredient matches and assumptions below.
Recipe Context
This recipe was created with the following context in mind:
Thursday
afternoon snack
winter