Steps:
- Heat oil in large skillet over medium-high heat. Sprinkle lamb with salt, pepper, and flour. Add lamb to skillet and sauté until browned, about 5 minutes. Add leeks; sauté 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. Meanwhile, cook pasta in large pot of boiling salted water until tender. Drain. Place pasta in large bowl. Spoon ragù over and sprinkle with parsley. Read More http://www.bonappetit.com/recipes/quick-recipes/2010/05/pappardelle_with_lamb_ragu#ixzz2UYBkxui8
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