Braised Lamb Ragu With Penne
photo by Satyne
- Ready In:
- 1hr 55mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 1 lb penne pasta (can use more less, as desired)
- 1⁄3 cup oil (or more or less as needed)
- 6 -8 lamb shanks
- 2 onions, chopped
- 1 1⁄2 lbs small button mushrooms (can use more or less)
- 1 -2 tablespoon chopped fresh garlic
- 1 teaspoon dried basil (or to taste, can use about 3-4 tablespoons fresh chopped basil)
- 1 teaspoon dried rosemary (or to taste)
- crushed red pepper flakes
- 1⁄2 cup dry white wine
- 3 1⁄4 cups beef broth
- 3 teaspoons Worcestershire sauce (or to taste)
- 1 1⁄2 cups crushed tomato puree
- salt and pepper
- grated parmesan cheese
directions
- Set oven to 325 degrees.
- Cook the penne in boiling water until JUST firm-tender, drain and transfer to a bowl (do not rinse with water) toss with 2-3 tablespoons oil and set aside, this can be done before, during or after you cook the lamb shanks).
- Heat oil in a Dutch oven over high heat.
- Rub oil lightly on the lamb shanks and then season them with salt and pepper.
- Add to the pot and brown evenly on all sides (this should take about 10-12 minutes).
- Transfer the lamb to a platter.
- Add in chopped onions, garlic, mushrooms, basil, rosemary and crushed red pepper flakes; saute until the veggies are tender (about 7-9 minutes).
- Return the lamb to the pot.
- Add in wine and bring to a boil; simmer for about 6-8 minutes.
- Add in beef broth, Worcestershire sauce and crushed tomatoes and return to a simmer.
- Season with salt and pepper to taste.
- Cover the pot and transfer to the oven.
- Cook for about 1-1/2 hours, or until meat is desired tenderness.
- At this point you can remove the meat from the bones and return the meat to the sauce, or just serve the bone with the meat on them with the sauce.
- Serve the sauce over cooked pasta, and sprinkle with grated Parmesan cheese.
- Delicious!
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Reviews
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This recipe is a winner! Delicious flavour. Have made it many times, and always with the same consistent result. I have used lamb shanks & lamb shoulder, but cook it in the oven for about 3 hours if I have time. The longer the better! Great topped with torn pieces of buffalo mozzarella for an extra gourmet touch.
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Made for my 3 chefs June 2012. This was an absolute pleasure to make. We had to use veal shanks as lamb was a little pricey. I didn't have a dutch oven and found that cooking in a tagine on the stove top works extremely well (stainless steel base! - medium heat to brown the meat then low heat for nearly two hours).<br/><br/>I served this with Recipe #290218 and some gremolata and this all went together amazingly, my housemates went back for 3rds and there was still lots left over.<br/><br/>Thank you so much for sharing, this was a real pleasure.