Braised Lamb Shanks With Mushrooms & Pasta
November 11, 2014
"A KC favorite! 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. Cooking time is oven cooking time only"
- Serving Size: 1 (675.3 g)
- Calories 969.5
- Total Fat - 40.7 g
- Saturated Fat - 14.5 g
- Cholesterol - 149.7 mg
- Sodium - 643.7 mg
- Total Carbohydrate - 102.3 g
- Dietary Fiber - 14.8 g
- Sugars - 5.5 g
- Protein - 47.9 g
- Calcium - 83 mg
- Iron - 4.7 mg
- Vitamin C - 16.4 mg
- Thiamin - 1.6 mg
Preheat oven to 325 degrees.
In a large Dutch oven or oven-proof pot, heat oil over high heat (use as much oil as you need).
Season lamb shanks with salt and pepper then brown on both sides (about 6-7 minutes per side) transfer to a platter or plate.
Add in onions, garlic, mushrooms, thyme, marjoram and crushed red pepper; saute for about 7-8 minutes or until veggies are tender.
Return the lamb back to the pot.
Add in wine and bring to a boil; simmer for about 6-8 minutes.
Add in broth, Worcestershire sauce and crushed tomatoes; bring back to a boil, then transfer to the oven.
Cook in oven for about 2 1/2 - 3 hours, or until the lamb is very tender.
Season with salt and pepper about the last 30 minutes or cooking.
Meanwhile cook the pasta in boiling salted water until JUST firm-tender; drain and place the pasta in a large bowl.
Spoon the sauce over the cooked pasta, sprinkle with grated Parmesan cheese, then place the shanks on top.
Serve and pass more Parmesan cheese separatel at the table.
Tips & Variations
No special items needed.