Home >Recipes >Lamb Shanks with Mushroom Bolognese

Serves: 4

• 4 lamb shanks
• gray salt and freshly ground pepper
• 3/4 lb mixed fresh mushrooms such as morel, shiitake, chanterelle, and domestic, roughly chopped
• 1 tbsp minced garlic
• 1 cup diced onion (1/4-inch dice)
• 1/2 cup diced carrot (1/4-inch dice)
• 1/2 cup diced celery (1/4-inch dice)
• 2 cups dry red wine
• 1 bay leaf
• 3 cups chicken stock or canned low-salt chicken broth
• 3 cups peeled, seeded, and chopped tomatoes (fresh or canned, depending on season)
• 1/2 lb dried orecchiette
• 3 tbsp finely chopped fresh basil
• 1 tbsp finely chopped fresh oregano

Preparation Time: 25 minutes
Cooking Time: 4 hours

Preheat the oven to 300°F. Heat 3 tbsp of the olive oil in a large, deep, ovenproof pot over medium heat until hot. Season the shanks with salt and pepper and brown on all sides, about 10 minutes. Remove to a plate.

Raise the heat to medium-high, add the mushrooms and do not move them until they begin to brown, about 1 minute. Season with salt and pepper and sauté until brown all over, about 5 minutes. Remove to another plate and reserve for final assembly.

Reduce the heat to medium, add the remaining 3 tbsp olive oil to the pot, and heat until hot. Add the garlic and sauté briefly until light brown. Add the onion, carrot and celery, season with salt and pepper and sauté until light brown, about 8 minutes.

Add the wine and bay leaf, bring to a boil over high heat and cook until reduced by half. Add the stock and tomatoes and bring to a boil again. Season with salt and pepper. Return the meat to the pot, cover and place in the oven to braise until fork tender. Test at 2 hours, but the shanks may take as long as 4 hours.

Let the meat cool in the liquid to room temperature. Remove from the braising liquid and reserve separately. Skim off and discard the fat from the braising liquids. (The recipe may be made to this point a day ahead, covered and refrigerated. See Cooking Notes.)

Bring a large pot of water to a boil. Add salt and the pasta and cook until al dente, about 12 minutes. Drain.

Meanwhile, pour the defatted braising liquids into a saucepan and bring to a boil over high heat. Reduce the heat and simmer for about 10 minutes, skimming the surface all the while. Add the basil and oregano.

Return the shanks to the sauce and simmer gently just until heated through, then remove and keep warm. (To serve the meat off the bone, see the following variation.) Add the mushrooms and pasta to the sauce and heat gently until warm through. Pour onto a large, deep platter or divide among serving bowls and top with the shanks. Serve immediately.