Braised Lamb Shanks With Mushrooms And Pasta

Total Time: 3 hrs Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 6
• 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 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 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

Recipe

• 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.