Rigatoni With Braised Lamb Ragu

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.