Ingredients
1/2
stick (1/4 cup) unsalted butter
1/4
cup all-purpose flour
3
cups milk, heated just to boiling
2
tbsp chopped fresh dill
1/8
tsp freshly grated nutmeg
3/4
pound penne (quill-shaped pasta)
chopped meat from 2 lamb shanks (about 2 cups), reserved from braised lamb
1
cup braising liquid reserved from braised lamb
1/2
cup grated Kefalotyri* or Parmesan cheese (about 2 ounces)
*available at Middle Eastern markets and some specialty foods shops
Directions
2.
In a heavy saucepan melt butter over moderately low heat. Whisk in flour and cook roux, whisking, 3 minutes. Whisk in milk and simmer sauce, stirring, 8 minutes. In a bowl whisk eggs and add 1 cup sauce in a stream, whisking. Whisk egg mixture into remaining sauce and whisk in dill, nutmeg, and salt and pepper to taste. Keep béchamel warm, its surface covered with plastic wrap.
3.
Preheat oven to 375°F.
4.
In a kettle of boiling salted water cook pasta until just al dente. Rinse pasta in a colander and drain well. In a bowl stir together lamb and braising liquid.
5.
In a buttered 2-quart shallow baking dish spread half of pasta evenly and spread lamb mixture evenly over it. Top evenly with remaining pasta and pour béchamel over pasta. Sprinkle pastitsio with cheese and bake in middle of oven until béchamel is set, about 40 minutes.
New-York Restaurants
