Braised Lamb Ragu With Penne

Step 1: Preheat oven to 325 degrees F.

Step 2: Cook the penne in boiling water until JUST firm-tender, drain and transfer to a bowl (do not rinse with water) toss with 2-3 tablespoons oil and set aside, this can be done before, during or after you cook the lamb shanks).

Step 3: Heat oil in a Dutch oven over high heat (use as much oil as desired).

Step 4: Rub oil lightly on the lamb shanks and then season them with salt and pepper. Add to the pot and brown evenly on all sides (this should take about 12-15 minutes). Transfer the lamb to a platter.

Step 5: Add in chopped onions, garlic, mushrooms, basil, rosemary and crushed red pepper flakes; saute until the veggies are tender (about 7-9 minutes, adding in more oil if needed, stirring and scraping the browned bits from bottom of the pot).

Step 6: Return the lamb to the pot. Add in wine and bring to a boil; simmer for about 6-8 minutes. Add in beef broth, Worcestershire sauce and crushed tomatoes and return to a simmer.

Step 7: Cover the pot and transfer to the oven. Cook for about 1-1/2 hours, or until meat is desired tenderness, seasoning with salt and pepper during and the end of cooking time if needed).

Step 8: At this point you can remove the meat from the bones and return the meat to the sauce, or just serve the bones with the meat on them with the sauce. Serve the sauce over cooked pasta, and sprinkle with grated Parmesan cheese. Delicious!