Lamb shanks with rigatoni pasta and homemade ragú sauce, garnished with chopped parsley and feta cheese.
Jeff Greenough
Lamb Ragú Puttanesca
Lamb Ragú Puttanesca
LAMB RAGU PUTTANESCA RECIPE:
Craig Rogers, Border Springs Farm, BorderSpringsFarm.com
2 tablespoons olive oil
4 lamb shanks
salt to taste
pepper to taste
2 cups diced onion
2 tablespoons chopped garlic
1/2 teaspoon red pepper flakes
1 cup dry white wine
1 tablespoon anchovy paste
4 tablespoons whole capers in brine, drained
3/4 cup black olives, quartered
2 cups beef stock or canned beef broth
2 cups canned crushed tomatoes
1 pound rigatoni pasta, cooked
2 tablespoons chopped parsley, for garnish
1/4 cup feta cheese, for garnish
Preheat oven to 325 degrees. Heat oil in ovenproof pot over high heat. Season lamb shanks with salt and pepper. Brown shanks on all sides, then remove from pot and set aside.
Drain off all but 2 tablespoons of fat from pot and add onion, garlic and red pepper flakes. Sauté on medium heat until vegetables are tender, about 6 minutes. Add wine, anchovy paste, capers and olives and simmer until liquid has almost evaporated. Add stock and tomatoes, stirring to combine all ingredients. Add shanks back to pot. Bring to boil on stovetop before covering tightly and placing in oven.
Turn lamb shanks after 1 hour, cover and place back in oven for 1 more hour, or until meat is tender enough to fall off the bone. Remove shanks from braising liquid and set aside to cool.
When shanks are cool enough to handle, shred meat, discarding excess fat and bone. Add meat back to braising liquid, stirring to combine. Warm gently over low heat and serve with rigatoni pasta. Garnish with chopped parsley and feta cheese.
Serves 8
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