Lamb Ragu Puttanesca

Lamb Ragu Puttanesca
Prep Time : 30 minutes
Cook Time : 2 hours
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2 Tbs olive oil
6 lamb shanks
Salt and pepper, to taste
2 cups diced onion
2 Tbs chopped garlic
1/2 tsp red pepper flakes
1 cup dry white wine
1 Tbs anchovy paste

  1. 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.
  2. Preheat oven to 325ºF. Drain off all but 2 Tbs of fat from pot. Add onion, garlic and red pepper flakes. Sauté over medium heat until vegetables are tender, about 6 minutes.
  3. Add wine, anchovy paste, capers and olives; simmer until the liquid has almost evaporated. Add the stock and tomatoes, stirring to combine all ingredients.
  4. Add the shanks back to the pot. Bring to a boil on the stovetop before covering tightly and placing in oven.
  5. 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.
  6. Remove shanks from braising liquid and set aside to cool.
  7. When shanks are cool enough to handle, shred the meat, discarding excess fat and the bone.
  8. Add the meat back to the braising liquid, stirring to combine. Warm gently over low heat. Serve with rigatoni pasta. Garnish with chopped parsley and feta sprinkled on each portion.


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