1/2 Photos of Lamb Shanks with Mushroom Bolognese
4 hrs 30 mins
My Private Note
Units: US | Metric
- 6 tablespoons extra virgin olive oil
- 4 lamb shanks
- salt & freshly ground black pepper
- 3/4 lb mixed fresh mushrooms, roughly chopped (such as morel, shiitake, chanterelle, and domestic)
- 1 tablespoon minced garlic
- 1 cup diced onion (1/4-inch dice)
- 1/2 cup diced carrot (1/4-inch dice)
- 1/2 cup diced celery (1/4-inch dice)
- 2 cups dry red wine
- 1 bay leaf
- 3 cups chicken stock or 3 cups canned low sodium chicken broth
- 3 cups peeled seeded and chopped tomatoes (fresh or canned, depending on season)
- 1/2 lb dried orecchiette
- 3 tablespoons finely chopped fresh basil
- 1 tablespoon finely chopped fresh oregano
- 1Preheat the oven to 300°F.
- 2Heat 3 tablespoons of the olive oil in a large, deep, ovenproof pot over medium heat until hot.
- 3Season the shanks with salt and pepper and brown on all sides, about 10 minutes.
- 4Remove to a plate.
- 5Raise the heat to medium-high, add the mushrooms, and do not move them until they begin to brown, about 1 minute.
- 6Season with salt and pepper and sauté until brown all over, about 5 minutes.
- 7Remove to another plate and reserve for final assembly.
- 8Reduce the heat to medium, add the remaining 3 tablespoons olive oil to the pot, and heat until hot.
- 9Add the garlic and sauté briefly until light brown.
- 10Add the onion, carrot, and celery, season with salt and pepper, and sauté until light brown, about 8 minutes.
- 11Add the wine and bay leaf, bring to a boil over high heat, and cook until reduced by half.
- 12Add the stock and tomatoes and bring to a boil again.
- 13Season with salt and pepper.
- 14Return the meat to the pot, cover, and place in the oven to braise until fork tender.
- 15Test at 2 hours, but the shanks may take as long as 4 hours.
- 16Let the meat cool in the liquid to room temperature.
- 17Remove from the braising liquid and reserve separately.
- 18Skim off and discard the fat from the braising liquids.
- 19(The recipe may be made to this point a day ahead, covered, and refrigerated. See Chef's Note.) Bring a large pot of water to a boil.
- 20Add salt and the pasta and cook until al dente, about 12 minutes.
- 22Meanwhile, pour the defatted braising liquids into a saucepan and bring to a boil over high heat.
- 23Reduce the heat and simmer for about 10 minutes, skimming the surface all the while.
- 24Add the basil and oregano.
- 25Return the shanks to the sauce and simmer gently just until heated through, then remove and keep warm.
- 26Add the mushrooms and pasta to the sauce and heat gently until warm through.
- 27Pour onto a large, deep platter or divide among plates and top with the shanks.
- 28Serve immediately.
- 29Variation: If you wish to serve the meat off the bone (which turns this into a pasta dish rather than meat on a bed of pasta), tear the meat into big chunks and return it to the sauce with the mushrooms.
- 30Cook just until reheated.
- 31Add the pasta, stir, and heat through.
- 32Taste for seasoning and serve immediately.
- 33Chef's Note: It is acceptable and even preferable to do this dish a day ahead.
- 34It is much easier to defat the braising liquid after it has been refrigerated.
- 35The meat can even cook while you sleep.
- 36For example, from midnight to 6:00 a.
- 38at 250°F.
- 39You can also cook the whole dish in a covered pot on the stove-top.
- 40There is a caramelization of flavors in oven braising that stove-top cooking does not replicate.
- 41If the shanks are cracked cut through the bone in the middle they will cook through to tenderness more rapidly, closer to 2 hours than 4 hours.
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Nutritional Facts for Lamb Shanks with Mushroom Bolognese
Serving Size: 1 (936 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1232.4
- Calories from Fat 517
- Total Fat 57.4 g
- Saturated Fat 17.3 g
- Cholesterol 247.5 mg
- Sodium 475.0 mg
- Total Carbohydrate 66.5 g
- Dietary Fiber 5.8 g
- Sugars 13.0 g
- Protein 87.8 g