Created by KittenCal on November 11, 2014
Step 1: Preheat oven to 325 degrees.
Step 2: In a large Dutch oven or oven-proof pot, heat oil over high heat (use as much oil as you need).
Step 3: Season lamb shanks with salt and pepper then brown on both sides (about 6-7 minutes per side) transfer to a platter or plate.
Step 4: Add in onions, garlic, mushrooms, thyme, marjoram and crushed red pepper; saute for about 7-8 minutes or until veggies are tender.
Step 5: Return the lamb back to the pot.
Step 6: Add in wine and bring to a boil; simmer for about 6-8 minutes.
Step 7: Add in broth, Worcestershire sauce and crushed tomatoes; bring back to a boil, then transfer to the oven.
Step 8: Cook in oven for about 2 1/2 - 3 hours, or until the lamb is very tender.
Step 9: Season with salt and pepper about the last 30 minutes or cooking.
Step 10: Meanwhile cook the pasta in boiling salted water until JUST firm-tender; drain and place the pasta in a large bowl.
Step 11: Spoon the sauce over the cooked pasta, sprinkle with grated Parmesan cheese, then place the shanks on top.
Step 12: Serve and pass more Parmesan cheese separatel at the table.