Braised Lamb Shank Rigatoni

Experience the deep, savory flavors of braised lamb shanks combined with rigatoni pasta. This dish features slow-cooked lamb that enriches a tomato-based sauce with its juices, creating a robust and hearty meal. Enjoy a satisfying blend of tender meat and perfectly cooked pasta that delivers a fulfilling dining experience. This recipe is ideal for those who appreciate the richness of lamb and the comfort of pasta.

Ingredients

• 4 lamb shanks lamb shanks
• 1/2 cup olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 cup red wine
• 28 oz can crushed tomatoes
• 2 cups beef broth
• 2 tsp dried rosemary
• 1 tsp dried thyme
• 1 lb rigatoni pasta
• 1/2 cup fresh parsley, chopped

Instructions

1. Preheat oven to 350°F (175°C).
2. Season lamb shanks with salt and freshly ground black pepper.
3. Heat olive oil over medium-high heat in a large Dutch oven.
4. Sear lamb shanks until browned on all sides, approximately 3-4 minutes per side. Remove and set aside.
5. Add chopped onions and minced garlic to the pot, sautéing until onions are translucent.
6. Deglaze the pot with red wine, ensuring to scrape up the browned bits from the bottom.
7. Mix in the crushed tomatoes, beef broth, dried rosemary, and dried thyme.
8. Return the lamb shanks to the pot, ensuring they are nestled into the sauce.
9. Cover the Dutch oven and transfer to the preheated oven.
10. Braise in the oven for 2.5 to 3 hours until the lamb is fork-tender.
11. While the lamb braises, cook the rigatoni pasta as per the package’s instructions, then drain.
12. Plate the cooked rigatoni and top with a lamb shank and generous spoonfuls of the sauce.
13. Garnish the dish with chopped fresh parsley before serving.

Keywords: Comfort Food, Hearty, Savory, Tomato, Main course, Italian

Spice Rack: Rosemary, Thyme

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