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1
Preheat the oven to 300u00b0F.
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2
Heat 3 tablespoons of the olive oil in a large, deep, ovenproof pot over medium heat until hot.
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3
Season the shanks with salt and pepper and brown on all sides, about 10 minutes.
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4
Remove to a plate.
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5
Raise the heat to medium-high, add the mushrooms, and do not move them until they begin to brown, about 1 minute.
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6
Season with salt and pepper and saute until brown all over, about 5 minutes.
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7
Remove to another plate and reserve for final assembly.
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8
Reduce the heat to medium, add the remaining 3 tablespoons olive oil to the pot, and heat until hot.
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9
Add the garlic and saute briefly until light brown.
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10
Add the onion, carrot, and celery, season with salt and pepper, and saute until light brown, about 8 minutes.
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11
Add the wine and bay leaf, bring to a boil over high heat, and cook until reduced by half.
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12
Add the stock and tomatoes and bring to a boil again.
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13
Season with salt and pepper.
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14
Return the meat to the pot, cover, and place in the oven to braise until fork tender.
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15
Test at 2 hours, but the shanks may take as long as 4 hours.
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16
Let the meat cool in the liquid to room temperature.
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17
Remove from the braising liquid and reserve separately.
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18
Skim off and discard the fat from the braising liquids.
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19
(The recipe may be made to this point a day ahead, covered, and refrigerated. See Chef's Note.) Bring a large pot of water to a boil.
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20
Add salt and the pasta and cook until al dente, about 12 minutes.
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21
Drain.
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22
Meanwhile, pour the defatted braising liquids into a saucepan and bring to a boil over high heat.
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23
Reduce the heat and simmer for about 10 minutes, skimming the surface all the while.
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24
Add the basil and oregano.
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25
Return the shanks to the sauce and simmer gently just until heated through, then remove and keep warm.
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26
Add the mushrooms and pasta to the sauce and heat gently until warm through.
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27
Pour onto a large, deep platter or divide among plates and top with the shanks.
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28
Serve immediately.
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29
Variation: If you wish to serve the meat off the bone (which turns this into a pasta dish rather than meat on a bed of pasta), tear the meat into big chunks and return it to the sauce with the mushrooms.
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30
Cook just until reheated.
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31
Add the pasta, stir, and heat through.
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32
Taste for seasoning and serve immediately.
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33
Chef's Note: It is acceptable and even preferable to do this dish a day ahead.
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34
It is much easier to defat the braising liquid after it has been refrigerated.
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35
The meat can even cook while you sleep.
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36
For example, from midnight to 6:00 a.
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37
m.
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38
at 250u00b0F.
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39
You can also cook the whole dish in a covered pot on the stove-top.
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40
There is a caramelization of flavors in oven braising that stove-top cooking does not replicate.
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41
If the shanks are cracked - cut through the bone in the middle - they will cook through to tenderness more rapidly, closer to 2 hours than 4 hours.
