Lamb Blade Steak di Asti with Buttered Farfalle

The flavors of the Italian Asti region are nice for spring and summer!

   
     This Asti style preparation is actually for making an Asti version of veal osso bucco.  Lamb Blade Steak is equally as delicious when prepared with this Asti style osso bucco recipe.  The Italian Asti region is known for light lemony preparations of meats.
   
     Lamb Blade Steak di Asti Recipe:
     Heat a saute pan over medium heat.
     Add 1 small splash of olive oil.
     Add 2 pats of unsalted butter.
     Place an 8 to 10 ounce lamb shoulder blade steak in the pan.
     Sear the lamb on both sides, till it becomes lightly browned.
     Add 2 cloves of minced garlic
     Add 1 handful of diced carrot.
     Add 1 handful of diced onion.
     Add 1 handful of diced celery.
     Stir the vegetables as they cook.
     Saute the vegetables for 1 to 2 minutes.  (Do not allow the vegetables brown!)
     Fill the pan with enough water  to barely cover the lamb steak.  (The bone of the lamb steak will help create the broth.)
     Add 4 or 5 sage leaves.
     Add 1 bay leaf.
     Add sea salt and white pepper.
     Add 1/2 cup of dry white wine.
     Add the juice of one lemon.
     Place the pan in a 300 degree oven.  Do not cover the pan.
     Slowly braise the lamb steak in the oven.
     Flip the lamb steak in the pan occasionally.
     Braise the lamb, till the vegetables and lamb are cooked tender.  Braise till the broth is reduced by half.
   
     Buttered Farfalle Pasta:
     While the lamb steak is baking, the farfalle pasta can be cooked.  Wit till about 15 minutes before the lamb steak is ready, to cook the pasta.
     Cook 1 small portion of farfalle pasta in boiling water, till the pasta is cooked al dente.
     Drain the water off of the pasta.
     Add 4 pats of unsalted butter.
     Season the pasta with sea salt and cracked black pepper.
     Keep the pasta warm on a stove top.
   
     Lamb Blade Steak di Asti with Buttered Farfalle:
     Remove the lamb steak pan from the oven.
     Add the juice of 1/2 of a lemon to the broth, to freshen the lemon flavor.
     Remove the sage leaves.
     Spoon the braising pan broth and vegetables onto a plate.
     Place the lamb steak on top of the vegetables.
     Garnish the lamb steak with thin lemon wedges and the cooked bay leaf from the pan.
     Place the buttered al dente cooked farfalle pasta on the plate.
   
     This is a nice light lemony lamb steak entree!  Lamb blade steaks are a very affordable cut of lamb.  The lemon sage flavor of this entree is very nice on a spring day!  Yum!  Ciao Baby!  ...  Shawna