Rigatoni With Braised Lamb Ragu

Recipe Ingredients

2 tablespoons	30ml	Olive oil
6		Lamb shanks - (abt 3/4 lb ea)
		Salt - to taste
		Freshly-ground black pepper - to taste
2 cups	125g / 4.4oz	Chopped onions
1 lb	454g / 16oz	Small button mushrooms - halved
4		Garlic cloves - chopped
1/3 cup	48g / 1.7oz	Chopped fresh basil
1 teaspoon	5ml	Chopped fresh rosemary
1/2 teaspoon	2.5ml	Dried crushed red pepper
1/2 cup	118ml	Dry white wine
3 cups	711ml	Beef stock or canned beef broth
1 1/2 cups	355ml	Canned crushed tomatoes in puree
1 1/4 lbs	567g / 20oz	Rigatoni pasta
		Freshly-grated Parmesan cheese

Recipe Instructions

Preheat oven to 325 degrees. Heat oil in heavy large ovenproof pot over high heat. Sprinkle lamb shanks with salt and pepper. Add to pot and brown on all sides, about 12 minutes. Transfer lamb shanks to platter.

Add onions, mushrooms, garlic, basil, rosemary and crushed red pepper to pot and saute until vegetables are tender, about 8 minutes. Return lamb to pot. Add wine and boil until liquid has evaporated, about 6 minutes. Add 3 cups beef stock and tomatoes to pot; return to boil.

Cover pot, transfer to oven and bake until lamb is tender, about 1 1/2 hours. Using tongs, transfer lamb to large bowl. Cool 10 minutes. Cut meat off bones into generous 1/2-inch pieces (discard bones). Return meat to sauce. Season to taste with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cold; cover and keep refrigerated. Rewarm over medium-low heat before continuing.)

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well. Transfer pasta to large serving bowl. Spoon sauce over pasta. Serve, passing Parmesan cheese separately.

This recipe yields 6 servings.

Source:
Bon Appetit, November 1998

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