Braised Lamb Shanks With Mushrooms and Pasta

READY IN: 3hrs
Recipe by Kittencalrecipezazz

If you prefer a thicker sauce add in a little flour mixed with cold water to thicken towards the end of cooking time. This is a really great recipe for lamb!

Top Review by Dr. Jenny

Fantastic! We loved this dish! It was very flavorful and the lamb shanks were fall-off-the-bone tender. We cooked for 3 hours in the dutch oven. We made more sauce than the recipe called for as we only had two shanks, but we made 2/3 of the sauce. I used baby bella mushrooms instead of white button and I served the dish over Recipe #321401 instead of pasta. I liked it this way and think that it definitely lends itself well to mashed potatoes. I will definitely make this recipe again. Thanks for posting! Made for ZWT5.

Ingredients Nutrition

Directions

  1. Set oven to 325 degrees.
  2. In a large Dutch oven or oven-proof pot heat oil over high heat.
  3. Season lamb shanks with salt and pepper then brown on both sides (about 6-7 minutes per side) transfer to a platter or plate.
  4. Add in onions, garlic, mushrooms, thyme, majoram and crushed red pepper; saute for about 7-8 minutes or until veggies are tender.
  5. Return the lamb back to the pot.
  6. Add in wine and bring to a boil; simmer for about 6-8 minutes.
  7. Add in broth, Worcestershire sauce and crushed tomatoes; bring back to a boil.
  8. Cover the pot and transfer to the oven to cook for about 2-1/2 - 3 hours, or until the lamb is very tender.
  9. Season with salt and pepper about the last 30 minutes or cooking.
  10. Meanwhile cook the pasta in boiling salted water until JUST firm-tender; drain and place the pasta in a large bowl.
  11. Spoon the sauce over the cooked pasta, sprinkle with grated Parmesan cheese, then place the shanks on top.
  12. Serve and pass more Parmesan cheese separatel at the table.

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