Braised Lamb Ragu With Penne

Total Time: 1 hr 55 mins Preparation Time: 25 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 1 lb penne pasta (can use more less, as desired)
• 1/3 cup oil (or more or less as needed)
• 6 -8 lamb shanks
• 2 onions, chopped
• 1 1/2 lbs small button mushrooms (can use more or less)
• 1 -2 tablespoon chopped fresh garlic
• 1 teaspoon dried basil (or to taste, can use about 3-4 tablespoons fresh chopped basil)
• 1 teaspoon dried rosemary (or to taste)
• crushed red pepper flakes
• 1/2 cup dry wine
• 3 1/4 cups beef broth
• 3 teaspoons worcestershire sauce (or to taste)
• 1 1/2 cups crushed tomato puree
• salt and pepper
• grated parmesan cheese

Recipe

• 1 set oven to 325 degrees.
• 2 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).
• 3 heat oil in a dutch oven over high heat.
• 4 rub oil lightly on the lamb shanks and then season them with salt and pepper.
• 5 add to the pot and brown evenly on all sides (this should take about 10-12 minutes).
• 6 transfer the lamb to a platter.
• 7 add in chopped onions, garlic, mushrooms, basil, rosemary and crushed red pepper flakes; saute until the veggies are tender (about 7-9 minutes).
• 8 return the lamb to the pot.
• 9 add in wine and bring to a boil; simmer for about 6-8 minutes.
• 10 add in beef broth, worcestershire sauce and crushed tomatoes and return to a simmer.
• 11 season with salt and pepper to taste.
• 12 cover the pot and transfer to the oven.
• 13 cook for about 1-1/2 hours, or until meat is desired tenderness.
• 14 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.
• 15 serve the sauce over cooked pasta, and sprinkle with grated parmesan cheese.
• 16 delicious!