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1
Set oven to 325 degrees.
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2
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).
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3
Heat oil in a Dutch oven over high heat.
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4
Rub oil lightly on the lamb shanks and then season them with salt and pepper.
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5
Add to the pot and brown evenly on all sides (this should take about 10-12 minutes).
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6
Transfer the lamb to a platter.
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7
Add in chopped onions, garlic, mushrooms, basil, rosemary and crushed red pepper flakes; saute until the veggies are tender (about 7-9 minutes).
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8
Return the lamb to the pot.
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9
Add in wine and bring to a boil; simmer for about 6-8 minutes.
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10
Add in beef broth, Worcestershire sauce and crushed tomatoes and return to a simmer.
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11
Season with salt and pepper to taste.
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12
Cover the pot and transfer to the oven.
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13
Cook for about 1-1/2 hours, or until meat is desired tenderness.
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14
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.
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15
Serve the sauce over cooked pasta, and sprinkle with grated Parmesan cheese.
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16
Delicious!
