Braised Lamb Shanks With Mushrooms and Pasta |
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Prep Time: 30 Minutes Cook Time: 2 Minutes |
Ready In: 32 Minutes Servings: 6 |
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If you prefer a thicker sauce add in a little flour mixed with cold water to thicken towards the end of cooking time. This is a really great recipe for lamb! 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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