Braised Lamb Shanks With Mushrooms and Pasta

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.
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