Best Braised Sicilian Lamb Shanks And Pasta Recipes

Braised Lamb Shanks With Mushrooms and Pasta image

Provided by Kittencalrecipezazz

Categories Lamb/Sheep

Time 3h

Yield 6 serving(s)

Number Of Ingredients 15

3 -4 tablespoons olive oil
6 lamb shanks
2 large onions, chopped
2 -3 tablespoons chopped fresh garlic (or to taste)
1 1/2 lbs small white button mushrooms
1 -2 teaspoon dried thyme
1 teaspoon dried marjoram (optional and to taste)
1/2-1 teaspoon dried red pepper flakes
1/2 cup dry white wine (can use red wine)
3 cups beef broth
1 tablespoon Worcestershire sauce (or to taste)
1 1/2 cups canned crushed tomatoes
salt and pepper
grated parmesan cheese
1 lb rigatoni pasta or 1 lb penne pasta, uncooked

Steps:

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

Sweet Braised Lamb Pasta image

Provided by Claire Robinson

Time 3h5m

Yield 6 to 8 servings

Number Of Ingredients 7

4 lamb shanks
Coarse salt and freshly ground black pepper
3 tablespoons garlic infused olive oil
1 (750ml) bottle ruby port
Water
3 tablespoons mulling spices
2 pounds fresh pappardelle pasta

Steps:

Season the lamb shanks with salt and pepper, to taste. Heat the oil in large heavy pot over medium-high heat. Working in batches, if necessary, to not overcrowd the pan, sear the shanks on all sides until deep brown, about 7 minutes. Remove the shanks to a plate and add the port. Bring to a simmer, scraping any brown bits off bottom of pan and reduce by 1/3. Add the mulling spices, wrapped in cheesecloth or in a muslin tea bag. Return shanks to the pot, adding water if needed, to cover the meat. Cover and simmer until the meat is tender, about 2 1/2 hours. Remove the shanks to a cutting board and let rest. Discard the mulling spices. Simmer the braising liquid until reduced and thickened, about 20 minutes.
Meanwhile, cook the pasta to al dente according to package directions in a large pot of salted boiling water, about 4 minutes. Pull the meat from the bones, chop it and add it to the sauce. Drain the pasta, and add it to the meat and sauce. Toss and serve immediately. Enjoy!

Braised Lamb Shanks with Escarole and Radicchio image

Provided by Giada De Laurentiis

Categories main-dish

Time 3h

Yield 4 to 6 servings

Number Of Ingredients 17

3 tablespoons vegetable oil
4 pounds lamb shanks (about 4 shanks)
Kosher salt
2 carrots, peeled and chopped
2 stalks celery, chopped
1 onion, peeled and chopped
3 cloves garlic, peeled and smashed
2 sprigs fresh oregano
2 sprigs fresh rosemary
1/4 cup tomato paste
1 cup full-bodied dry red wine, such as Barolo
2 1/2 cups low-sodium chicken broth
2 tablespoons honey
2 tablespoons Dijon mustard
1 small head escarole, cleaned and chopped into 1-inch pieces
1 head radicchio, halved and chopped into 1-inch pieces
Freshly grated horseradish, to finish

Steps:

Preheat the oven to 300 degrees F.
Heat a large braiser pan over medium-high heat and add the oil. Sprinkle the lamb shanks all over with 2 teaspoons salt. When the pan and oil are hot, sear the shanks on all sides until deep brown, rotating often, about 8 minutes. Remove the lamb to a plate.
To the pan, add the carrots, celery, onions and garlic and cook, stirring often with a wooden spoon, until the vegetables are soft and beginning to brown, about 5 minutes. Add the oregano, rosemary and tomato paste and cook, stirring constantly, for 3 minutes to caramelize the paste. Deglaze the pan with the wine and simmer for 3 minutes. Stir in the chicken stock, then add the lamb shanks back to the pan. Bring to a simmer, reduce the heat to medium-low, and cover the pan.
Transfer the pan to the oven and cook until the lamb is fork tender, about 2 hours, turning the shanks halfway through.
Meanwhile, in a large bowl, whisk together the honey, Dijon and 1/4 teaspoon salt. Add the escarole and radicchio and toss well to coat. Arrange the bitter greens on a large serving platter.
When the lamb is tender, remove the shanks to the platter with the greens. Simmer the sauce until reduced slightly, an additional 10 to 15 minutes. Spoon some of the sauce over the lamb. Serve the remaining sauce on the side, for guests to help themselves. Finish the platter by grating some fresh horseradish over the lamb.

Pasta With Braised Lamb Shank Ragù image

Provided by Florence Fabricant

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 12

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

Steps:

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.
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.
Boil pasta until al dente, drain, toss with sauce, and serve with pecorino for dusting.