Rigatoni with Braised Lamb Ragu Recipe

Name: Rigatoni with Braised Lamb Ragu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 6 lamb shanks (each about 3/4 pound); 2 cups chopped onions; 1 pound small button mushrooms, halved; 4 garlic cloves, chopped; 1/3 cup chopped fresh basil; 1 teaspoon chopped fresh rosemary; 1/2 teaspoon dried crushed red pepper; 1/2cup dry white wine; 3 cups beef stock or canned beef broth; 1 1/2 cups canned crushed tomatoes in puree; 1 1/4 pounds rigatoni pasta; Freshly grated Parmesan cheese

Servings: persons

2 tablespoons olive oil
6 lamb shanks (each about 3/4 pound)
2 cups chopped onions
1 pound small button mushrooms, halved
4 garlic cloves, chopped
1/3 cup chopped fresh basil
1 teaspoon chopped fresh rosemary
1/2 teaspoon dried crushed red pepper
1/2cup dry white wine
3 cups beef stock or canned beef broth
1 1/2 cups canned crushed tomatoes in puree
1 1/4 pounds rigatoni pasta
Freshly grated Parmesan cheese

1
Preheat oven to 325F.
2
Heat oil in heavy large ovenproof pot over high heat.
3
Sprinkle lamb shanks with salt and pepper.
4
Add to pot and brown on all sides, about 12 minutes.
5
Transfer lamb shanks to platter.
6
Add onions, mushrooms, garlic, basil, rosemary and crushed red pepper to pot and saute until vegetables are tender, about 8 minutes.
7
Return lamb to pot.
8
Add wine and boil until liquid has evaporated, about 6 minutes.
9
Add 3 cups beef stock and tomatoes to pot; return to boil.
10
Cover pot, transfer to oven and bake until lamb is tender, about 1 1/2 hours.
11
Using tongs, transfer lamb to large bowl.
12
Cool 10 minutes.
13
Cut meat off bones into generous 1/2-inch pieces (discard bones).
14
Return meat to sauce.
15
Season to taste with salt and pepper.
16
(Can be made 1 day ahead.
17
Refrigerate uncovered until cold; cover and keep refrigerated.
18
Rewarm over medium-low heat before continuing.)
19
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite.
20
Drain well.
21
Transfer pasta to large serving bowl.
22
Spoon sauce over pasta.
23
Serve, passing Parmesan cheese separately.

1288

kcal

Calories

Fat

158

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons olive oil, 6 lamb shanks (each about 3/4 pound), 2 cups chopped onions, 1 pound small button mushrooms, halved, and more.

Yes, Rigatoni with Braised Lamb Ragu falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rigatoni with Braised Lamb Ragu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions