Lamb Shanks with Mushroom Bolognese

Recipe by Mysterygirl
READY IN: 4hrs 30mins




  • Preheat the oven to 300°F.
  • Heat 3 tablespoons of the olive oil in a large, deep, ovenproof pot over medium heat until hot.
  • Season the shanks with salt and pepper and brown on all sides, about 10 minutes.
  • Remove to a plate.
  • Raise the heat to medium-high, add the mushrooms, and do not move them until they begin to brown, about 1 minute.
  • Season with salt and pepper and sauté until brown all over, about 5 minutes.
  • Remove to another plate and reserve for final assembly.
  • Reduce the heat to medium, add the remaining 3 tablespoons olive oil to the pot, and heat until hot.
  • Add the garlic and sauté briefly until light brown.
  • Add the onion, carrot, and celery, season with salt and pepper, and sauté until light brown, about 8 minutes.
  • Add the wine and bay leaf, bring to a boil over high heat, and cook until reduced by half.
  • Add the stock and tomatoes and bring to a boil again.
  • Season with salt and pepper.
  • Return the meat to the pot, cover, and place in the oven to braise until fork tender.
  • Test at 2 hours, but the shanks may take as long as 4 hours.
  • Let the meat cool in the liquid to room temperature.
  • Remove from the braising liquid and reserve separately.
  • Skim off and discard the fat from the braising liquids.
  • (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.
  • Add salt and the pasta and cook until al dente, about 12 minutes.
  • Drain.
  • Meanwhile, pour the defatted braising liquids into a saucepan and bring to a boil over high heat.
  • Reduce the heat and simmer for about 10 minutes, skimming the surface all the while.
  • Add the basil and oregano.
  • Return the shanks to the sauce and simmer gently just until heated through, then remove and keep warm.
  • Add the mushrooms and pasta to the sauce and heat gently until warm through.
  • Pour onto a large, deep platter or divide among plates and top with the shanks.
  • Serve immediately.
  • Variation: 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.
  • Cook just until reheated.
  • Add the pasta, stir, and heat through.
  • Taste for seasoning and serve immediately.
  • Chef's Note: It is acceptable and even preferable to do this dish a day ahead.
  • It is much easier to defat the braising liquid after it has been refrigerated.
  • The meat can even cook while you sleep.
  • For example, from midnight to 6:00 a.
  • m.
  • at 250°F.
  • You can also cook the whole dish in a covered pot on the stove-top.
  • There is a caramelization of flavors in oven braising that stove-top cooking does not replicate.
  • If 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.