Braised Lamb Shanks With Mushrooms and Pasta
eri
02:07
< 4 hours
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Beginner cook
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Easy
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Equipment
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Holiday
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Lamb/sheep
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Main dish
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Meat
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Oven
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Pasta
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rice and grains
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Savory
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Stove top
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Taste/mood
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Time to make
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Vegetables
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Braised Lamb Shanks With Mushrooms and Pasta
Time: 3 hrs
Ingredients
- 3 -4 tablespoons olive oil
- 6 lamb shanks
- 2 large onions, chopped
- 2 -3 tablespoons chopped fresh garlic (or to taste)
- 1 1/2 lbs small white button mushrooms
- 1 -2 teaspoon dried thyme
- 1 teaspoon dried marjoram (optional and to taste)
- 1/2-1 teaspoon dried red pepper flakes
- 1/2 cup dry white wine (can use red wine)
- 3 cups beef broth
- 1 tablespoon Worcestershire sauce (or to taste)
- 1 1/2 cups canned crushed tomatoes
- salt and pepper
- grated parmesan cheese
- 1 lb rigatoni pasta or 1 lb penne pasta, uncooked
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.