Baked Rigatoni With Lamb Ragù Recipes

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RIGATONI WITH LAMB RAGU



Rigatoni with Lamb Ragu image

Provided by Food Network Kitchen

Categories     main-dish

Time 3h30m

Yield 4 to 6 servings

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
4 pounds lamb shanks
1 6-ounce can roasted garlic-flavored tomato paste
Kosher salt
1 pound mezzi rigatoni
1/2 cup chopped fresh mint, plus more for topping
Grated zest of 1/2 lemon, plus more for topping
Freshly ground pepper

Steps:

  • Heat the olive oil in a large pot over medium-high heat. Add half of the lamb and cook, turning, until browned, 8 to 10 minutes; remove to a plate. Repeat with the remaining lamb; remove to the plate.
  • Add the tomato paste to the pot and cook, stirring, until well combined, about 1 minute. Add 6 cups water and 1 teaspoon salt, then return the lamb to the pot. Cover and simmer, stirring occasionally, until the meat is very tender and falling off the bones, 2 to 2 1/2 hours.
  • Remove the lamb using tongs and transfer to a large bowl. Shred the meat, discarding the bones and excess fat, then return the meat to the pot. Simmer, uncovered and stirring occasionally, until the sauce thickens, 45 to 60 minutes.
  • Meanwhile, bring a separate large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain.
  • Add the pasta and 1/2 cup reserved cooking water to the sauce. Cook, stirring, until coated, about 1 minute, adding more pasta water as needed to loosen. Remove from the heat and stir in the mint and lemon zest; season with salt and pepper. Divide among bowls and top with more mint and lemon zest.

RIGATONI WITH BRAISED LAMB RAGù



Rigatoni with Braised Lamb Ragù image

Categories     Lamb     Mushroom     Onion     Pasta     Tomato     Braise     Lamb Shank     White Wine     Winter     Bon Appétit

Yield Serves 6

Number Of Ingredients 13

2 tablespoons olive oil
6 lamb shanks (each about 3/4 pound)
2 cups chopped onions
1 pound small button mushrooms, halved
4 garlic cloves, chopped
1/3 cup chopped fresh basil
1 teaspoon chopped fresh rosemary
1/2 teaspoon dried crushed red pepper
1/2cup dry white wine
3 cups beef stock or canned beef broth
1 1/2 cups canned crushed tomatoes in purée
1 1/4 pounds rigatoni pasta
Freshly grated Parmesan cheese

Steps:

  • Preheat oven to 325°F. Heat oil in heavy large ovenproof pot over high heat. Sprinkle lamb shanks with salt and pepper. Add to pot and brown on all sides, about 12 minutes. Transfer lamb shanks to platter. Add onions, mushrooms, garlic, basil, rosemary and crushed red pepper to pot and sauté until vegetables are tender, about 8 minutes. Return lamb to pot. Add wine and boil until liquid has evaporated, about 6 minutes. Add 3 cups beef stock and tomatoes to pot; return to boil.
  • Cover pot, transfer to oven and bake until lamb is tender, about 1 1/2 hours. Using tongs, transfer lamb to large bowl. Cool 10 minutes. Cut meat off bones into generous 1/2-inch pieces (discard bones). Return meat to sauce. Season to taste with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cold; cover and keep refrigerated. Rewarm over medium-low heat before continuing.)
  • Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well. Transfer pasta to large serving bowl. Spoon sauce over pasta. Serve, passing Parmesan cheese separately.

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