Pappardelle With Lamb Ragù

• 2 tablespoons olive oil
• 2 pounds round-bone lamb shoulder chops, cut into 1/2-inch cubes
• 2 tablespoons all purpose flour
• 3 cups chopped leeks (about 3 medium; white and pale green parts only)
• 1 1/2 cups dry red wine
• 2 cups low-salt chicken broth
• 2 teaspoons dried oregano
• 1 8-ounce package frozen artichoke hearts, thawed
• 2 cups frozen peas with pearl onions, thawed
• 1 8.8- to 9-ounce package pappardelle or other wide egg noodles
• 1/4 cup chopped fresh Italian parsley
• Read More http://www.bonappetit.com/recipes/quick-recipes/2010/05/pappardelle_with_lamb_ragu#ixzz2UYBhNLqK

1. Heat oil in large skillet over medium-high heat. Sprinkle lamb with salt, pepper, and flour. Add lamb to skillet and saute until browned, about 5 minutes. Add leeks; saute until soft, about 3 minutes. Add wine and boil until slightly thickened, scraping up browned bits, about 3 minutes. Add broth and oregano; bring to boil, reduce heat to medium-low, and simmer uncovered until lamb is tender, stirring often, about 20 minutes. Add artichokes and peas with onions. Simmer until heated through, about 4 minutes.
2. Meanwhile, cook pasta in large pot of boiling salted water until tender. Drain.
3. Place pasta in large bowl. Spoon ragu over and sprinkle with parsley.
4. Read More http://www.bonappetit.com/recipes/quick-recipes/2010/05/pappardelle_with_lamb_ragu#ixzz2UYBkxui8

olive oil, chops, flour, leeks, red wine, lowsalt, oregano, pearl onions, egg noodles, fresh italian parsley

Taken from www.epicurious.com/recipes/member/views/pappardelle-with-lamb-ragu-52368311 (may not work)