Braised Lamb Ragu With Penne

Total Time
1hr 55mins
Prep
25 mins
Cook
1 hr 30 mins

If you love lamb, then try this dish, it is a fantastic dinner to serve to guests, or of coarse family, as it is so easy to make! I promise you will get rave reviews on this dish! This dish has lots of sauce, when I made it I simmered the sauce separately in a small saucepan for about 25 minutes to reduce slightly after the complete dish was cooked, but that is only optional, also if you have any leftover sauce, you can freeze it.

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. Set oven to 325 degrees.
  2. 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).
  3. Heat oil in a Dutch oven over high heat.
  4. Rub oil lightly on the lamb shanks and then season them with salt and pepper.
  5. Add to the pot and brown evenly on all sides (this should take about 10-12 minutes).
  6. Transfer the lamb to a platter.
  7. Add in chopped onions, garlic, mushrooms, basil, rosemary and crushed red pepper flakes; saute until the veggies are tender (about 7-9 minutes).
  8. Return the lamb to the pot.
  9. Add in wine and bring to a boil; simmer for about 6-8 minutes.
  10. Add in beef broth, Worcestershire sauce and crushed tomatoes and return to a simmer.
  11. Season with salt and pepper to taste.
  12. Cover the pot and transfer to the oven.
  13. Cook for about 1-1/2 hours, or until meat is desired tenderness.
  14. 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.
  15. Serve the sauce over cooked pasta, and sprinkle with grated Parmesan cheese.
  16. Delicious!
Most Helpful

5 5

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.

5 5

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).

I served this with Baked Italian Potatoes and some gremolata and this all went together amazingly, my housemates went back for 3rds and there was still lots left over.

Thank you so much for sharing, this was a real pleasure.