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4 lamb shanks
6 tbsp olive oil
Salt and pepper to taste
¾ pound mixed mushrooms, roughly chopped
1 tbsp minced garlic
1 c ¼" diced onion
½ c ¼" diced carrot
½ c ¼" diced celery
2 c dry red wine
1 bay leaf
3 c chicken stock
½ pound orechiette
3 tbsp finely chopped fresh basil
1 tbsp fine chopped fresh oregano

Preheat oven to 300 degrees. Heat 3 tbsp of the oil in a large, deep pot over medium heat until hot. Season the shanks with salt and pepper and brown on all sides (about 10 minutes). Raise the heat to medium high, add the mushroom and do not move them until they begin to brown (about 1 minute). Season them and sauté about 5 minutes and remove to a plate. 

Reduce heat to medium, add 3 tbsp oil and heat until hot. Add the garlic and sauté briefly until light brown. Add the onion, carrot and celery and sauté about 8 minutes. Add the wine and bay leaf, bring to a boil over high heat, and cook until reduced by half. Add the stock and bring to boil again. Return the meat to the pan and place in oven for 2-4 hours until tender. Let cool to room temperature and separate braising liquid.  
This may be done well ahead, covered and refrigerated.

Bring a large pot of water to a boil, add salt and pasta and cook until al dente (about 12 minutes). Drain.

Meanwhile, pour the defatted braising liquid into a saucepan and bring to boil over high heat. Reduce heat and simmer for about 10 minutes, skimming the surface as needed. Add the basil and oregano.

Return the shanks (or meat torn off the bone) to the sauce and simmer gently until heated through. Add the mushrooms and pasta, toss and serve.