Slowly Braised Lamb Ragu Recipes

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BRAISED LAMB RAGU WITH PENNE



Braised Lamb Ragu With Penne image

If you love lamb, then try this dish, it is a fantastic dinner to serve to guests, or of coarse family, as it is so easy to make! I promise you will get rave reviews on this dish! This dish has lots of sauce, when I made it I simmered the sauce separately in a small saucepan for about 25 minutes to reduce slightly after the complete dish was cooked, but that is only optional, also if you have any leftover sauce, you can freeze it.

Provided by Kittencalrecipezazz

Categories     Penne

Time 1h55m

Yield 6 serving(s)

Number Of Ingredients 15

1 lb penne pasta (can use more less, as desired)
1/3 cup oil (or more or less as needed)
6 -8 lamb shanks
2 onions, chopped
1 1/2 lbs small button mushrooms (can use more or less)
1 -2 tablespoon chopped fresh garlic
1 teaspoon dried basil (or to taste, can use about 3-4 tablespoons fresh chopped basil)
1 teaspoon dried rosemary (or to taste)
crushed red pepper flakes
1/2 cup dry white wine
3 1/4 cups beef broth
3 teaspoons Worcestershire sauce (or to taste)
1 1/2 cups crushed tomato puree
salt and pepper
grated parmesan cheese

Steps:

  • Set oven to 325 degrees.
  • Cook the penne in boiling water until JUST firm-tender, drain and transfer to a bowl (do not rinse with water) toss with 2-3 tablespoons oil and set aside, this can be done before, during or after you cook the lamb shanks).
  • Heat oil in a Dutch oven over high heat.
  • Rub oil lightly on the lamb shanks and then season them with salt and pepper.
  • Add to the pot and brown evenly on all sides (this should take about 10-12 minutes).
  • Transfer the lamb to a platter.
  • Add in chopped onions, garlic, mushrooms, basil, rosemary and crushed red pepper flakes; saute until the veggies are tender (about 7-9 minutes).
  • Return the lamb to the pot.
  • Add in wine and bring to a boil; simmer for about 6-8 minutes.
  • Add in beef broth, Worcestershire sauce and crushed tomatoes and return to a simmer.
  • Season with salt and pepper to taste.
  • Cover the pot and transfer to the oven.
  • Cook for about 1-1/2 hours, or until meat is desired tenderness.
  • At this point you can remove the meat from the bones and return the meat to the sauce, or just serve the bone with the meat on them with the sauce.
  • Serve the sauce over cooked pasta, and sprinkle with grated Parmesan cheese.
  • Delicious!

Nutrition Facts : Calories 1077.5, Fat 48, SaturatedFat 15.7, Cholesterol 242.1, Sodium 714.6, Carbohydrate 74.8, Fiber 11.5, Sugar 7.3, Protein 83.3

PASTA WITH BRAISED LAMB SHANK RAGù



Pasta With Braised Lamb Shank Ragù image

Provided by Florence Fabricant

Categories     dinner, pastas, main course

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 12

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.

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