Rigatoni With Braised Lamb Ragu
Recipe: #16961
January 23, 2015
Categories: Lamb/Mutton, Italian Sunday Dinner, Oven Bake, Italian Dinner, more
"This sounds wonderful! From the RSVP section of Bon Appetit, November 1998. Bugatti's, West Linn OR"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (696.7 g)
- Calories 767.8
- Total Fat - 16.8 g
- Saturated Fat - 4 g
- Cholesterol - 212.6 mg
- Sodium - 1114.5 mg
- Total Carbohydrate - 86.6 g
- Dietary Fiber - 12.9 g
- Sugars - 5.2 g
- Protein - 67.2 g
- Calcium - 95.2 mg
- Iron - 4.2 mg
- Vitamin C - 11 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Preheat oven to 325°F.
Step 2
Heat oil in heavy large ovenproof pot over high heat.
Step 3
Sprinkle lamb shanks with salt and pepper.
Step 4
Add to pot and brown on all sides, about 12 minutes.
Step 5
Transfer lamb shanks to platter.
Step 6
Add onions, mushrooms, garlic, basil, rosemary and crushed red pepper to pot and saute until vegetables are tender, about 8 minutes.
Step 7
Return lamb to pot. Add wine and boil until liquid has evaporated, about 6 minutes.
Step 8
Add 3 cups beef stock and tomatoes to pot; return to boil.
Step 9
Cover pot, transfer to oven and bake until lamb is tender, about 1 1/2 hours.
Step 10
Using tongs, transfer lamb to large bowl. Cool 10 minutes.
Step 11
Cut meat off bones into generous 1/2-inch pieces (discard bones). Return meat to sauce.
Step 12
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.)
Step 13
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite.
Step 14
Drain well. Transfer pasta to large serving bowl.
Step 15
Spoon sauce over pasta. Serve, passing Parmesan cheese separately.
Tips
No special items needed.
1 Reviews
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