Rigatoni With Braised Lamb Ragu

6
Servings
15m
Prep Time
2h
Cook Time
2h 15m
Ready In


"This sounds wonderful! From the RSVP section of Bon Appetit, November 1998. Bugatti's, West Linn OR"

Original recipe yields 6 servings
OK

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 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 & Variations


No special items needed.

ImPat

I scaled this back for 4 lamb shanks though mine were about 500 grams each (just over a pound) and I allowed 2 1/4 hour to cook in the oven at 160C fan forced and the meat was just fall of the bone. The main concern for us especially with the dish being served with a rigatoni pasta is that the sauce was not thick enough it was rather watery but the flavour were great and having the crusty bread on the side certainly helped. Thank you lazyme made for Beverage Anyone tag game on FF&FF.

review by:
(15 Oct 2015)