Pasta With Braised Lamb Shank Ragù

Name: Pasta With Braised Lamb Shank Ragù
Total time: 2 h 30 min
Yield: 4 to 6 servings
Cuisine: italian
Ingredients: 1 tablespoon extra virgin olive oil; 2 ounces diced pancetta; 2 lamb shanks, about 2 1/4 pounds; 2 medium onions, diced; 2 cloves garlic, sliced; 2 branches fresh rosemary; 1/2 cup dry white wine; Salt and freshly ground black pepper; 2 pounds ripe plum tomatoes, peeled and chopped; Red pepper flakes to taste; 1 pound spaghetti alla chitarra or penne; Freshly grated pecorino cheese

By Florence Fabricant

Updated May 23, 2024

Total Time: 2 hours 30 minutes
Rating: 5(215)
Comments: Read comments

Featured in: PAIRINGS; For These Earthy Reds, a Lusty Dish From a Place Where Lamb Is King

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Ingredients

Yield:4 to 6 servings

1tablespoon extra virgin olive oil
2ounces diced pancetta
2lamb shanks, about 2¼ pounds
2medium onions, diced
2cloves garlic, sliced
2branches fresh rosemary
½cup dry white wine
Salt and freshly ground black pepper
2pounds ripe plum tomatoes, peeled and chopped
Red pepper flakes to taste
1pound spaghetti alla chitarra or penne
Freshly grated pecorino cheese

Ingredient Substitution Guide

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Preparation

Step 1
Heat oven to 350 degrees. Heat oil in 4-quart ovenproof casserole. Add pancetta, lightly brown and remove. Add lamb shanks, brown on all sides and remove. Lower heat; add onions, garlic and rosemary. Sauté until soft. Add white wine. Scrape pan, return pancetta and lamb to casserole, season with salt and pepper, then cover and bake 90 minutes, turning lamb once.
Step 2
Remove lamb from casserole. Cut meat from bones, trimming off fat and gristle. Finely dice meat and add to casserole. Add tomatoes and red pepper. Simmer on top of stove one hour. Check seasoning.
Step 3
Boil pasta until al dente, drain, toss with sauce, and serve with pecorino for dusting.

Ratings

5 out of 5

215 user ratings

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Comments

Danielle7 years ago

Made this as a half batch and omitted the pancetta. Instead of simmering on the stove for the second part, I put the pan back in the oven at 325F for just over an hour and it turned out absolutely delicious. Tasted super rich and the lamb was quite tender.

Chasse7 years ago

This is very tasty. I made it the night before I served it. I think this is crucial for taste and to skim off the fat.

Laura1 year ago

Doubled the pancetta. Also added 4 extra cloves of garlic and 1 tin anchovies, chopped, to the onion/garlic step. Delicious.

Laura1 year ago

Doubled the pancetta. Also added 4 extra cloves of garlic and 1 tin anchovies, chopped, to the onion/garlic step. Delicious.

MsVics22 years ago

Had some lamb dumplings I picked up at a Greek market but couldn’t quite figure out what to do with them. This recipe was the answer. I made it almost true to form. The almost part…I cooked the shanks at 325. I used red wine. I added about 1/2 cup of chicken broth as things seemed dry. After the shanks were done, I removed the meat, and I pressed the solids thru a sieve to get rid of rosemary parts, then used canned tomatoes as others indicated. Delicious.

John Taylor3 years ago

When I find good tomatoes I buy a lot and let them ripen on the counter and then freeze in 2 lb packages. No blanching needed. Thaw, puree, and proceed with recipe. Leave the skins on. I also freeze fresh basil and purée it in with the tomatoes as a substitute for the rosemary. The only other changes I made were using red wine and degreasing the liquid before adding the shredded lamb back in. Turned out well.

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