PASTA WITH BRAISED LAMB SHANK RAGù

Pasta With Braised Lamb Shank Ragù image

Provided by Florence Fabricant

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 12

Previous Next

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.