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1
Put the sugar, crushed red pepper and 2 tablespoons of salt in a large, resealable plastic bag and shake to combine.
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2
Add the lamb shanks.
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3
Seal the bag and shake to evenly coat the shanks.
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4
Refrigerate for 4 hours or overnight.
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5
Preheat the oven to 325.
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6
Rinse the lamb shanks and pat dry.
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7
In a medium, enameled cast-iron casserole, heat 1 tablespoon of the olive oil.
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8
Add the lamb shanks and cook over moderately high heat, turning occasionally, until browned all over, about 10 minutes.
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9
Add the onion, carrot, celery, broth, wine, vinegar and Sriracha and bring to a boil.
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10
Cover the casserole and braise the shanks in the oven for about 2 hours and 15 minutes, until the meat is very tender.
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11
Remove the lamb from the pot and let cool slightly.
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12
Pull the meat from the bones and coarsely shred it.
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13
Strain the liquid into a heatproof bowl and spoon off the fat from the surface.
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14
Return the liquid to the casserole and boil until reduced to 1 cup, about 15 minutes.
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15
In a very large skillet, heat 2 tablespoons of the oil.
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16
Add the eggplant, season with salt and cook over high heat, stirring occasionally, until tender and browned, about 8 minutes.
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17
Add the lamb, reduced cooking liquid and sour cream.
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18
Stir in the herbs.
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19
Cover and keep warm.
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20
In a small skillet, heat the remaining 1 tablespoon of oil.
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21
Add the panko and cook over moderate heat, stirring, until golden.
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22
In a large pot of salted boiling water, cook the pasta until nearly al dente.
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23
Drain the pasta and add it to the ragu.
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24
Cook over moderate heat, tossing until coated with the sauce.
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25
Serve the pasta in shallow bowls, sprinkled with the toasted panko.
