Lamb Ragu Puttanesca


2 tablespoons olive oil
6 American Lamb shanks
Salt and pepper
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
Rigatoni pasta
2 tablespoons chopped parsley
1/4 cup feta cheese, divided


Heat oil in an ovenproof pot over high heat. Season lamb shanks with salt and pepper. Brown shanks on all sides; remove from pot and set aside.

Drain off all but 2 tablespoons of fat from pot. Add onion, garlic and red pepper flakes. Sauté on medium heat until vegetables are tender, 6 minutes. Add wine, anchovy paste, capers and olives; simmer until the liquid has almost evaporated. Add the stock and tomatoes, stirring to combine all ingredients. Add the shanks back to the pot. Bring to a boil on the stovetop before covering tightly and placing in a 325ºF oven.

Turn the lamb shanks after 1 hour; cover and place back in the 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 the meat, discarding excess fat and the bone. Add the meat back to the braising liquid, stirring to combine. Warm gently over low heat and serve with rigatoni pasta. Garnish with chopped parsley and feta sprinkled on each portion.

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PREP TIME: 30 Minutes

COOK TIME: 2-2 1/2 Hours