Braised Lamb Ragu With Penne

READY IN: 1hr 55mins




  • 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!