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1
Preheat an oven to 350F.
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2
Season the lamb shanks with salt and pepper.
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3
In a Dutch oven or heavy flameproof casserole dish over medium heat, warm the 1/4 cup olive oil.
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4
Add the lamb shanks and brown them well on all sides.
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5
Transfer the shanks to a plate.
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6
Pour off the excess fat from the pan.
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7
Add the leeks and carrot and saute until soft and fragrant, about 8 minutes.
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8
Add the garlic and saute for 1 minute; do not let it brown.
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9
Return the shanks to the pan, pour the wine over them and cook until the wine is reduced by about half.
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10
Add the stock, tomatoes with their juices, and bay leaf.
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11
Bring to a boil, then cover the pan and transfer to the oven.
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12
Braise until the lamb is very tender, about 1 1/2 hours.
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13
Bring a large pot of water to a boil over high heat.
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14
Generously salt the boiling water, add the pasta and cook until al dente, 10 to 12 minutes.
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15
Drain well.
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16
Put the pasta in a warmed large, shallow bowl.
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17
Add about 2 Tbs.
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18
of the cheese and a drizzle of olive oil and toss to combine.
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19
Pour on about three-fourths of the sauce and toss again.
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20
Garnish with the mint sprigs.
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21
Pass the remaining cheese at the table.
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22
Transfer the lamb to a cutting board and cover loosely with aluminum foil.
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23
Skim the fat from the surface of the sauce.
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24
Add the chopped mint and basil.
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25
Taste and adjust the seasonings.
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26
Cook & drain pasta, then add a bit of olive oil, 1/4 cup of the cheese, and about 3/4 of the sauce.
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27
Toss & serve as your first course, with the additional parmesan on the side.
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28
Slice the lamb thinly and arrange on a platter.
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29
Pour on the remaining sauce and serve as a second course, with a green salad or veggie of your choice.
