Braised Lamb Ragu With Penne
- Reviews 2
Ready In: 1 hr 55 mins
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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