Braised Lamb Ragu With Penne - cooking recipe

Ingredients

1 lb penne pasta (can use more less, as desired)
1/3 cup oil (or more or less as needed)
6 -8 lamb shanks
2 onions, chopped
1 1/2 lbs small button mushrooms (can use more or less)
1 -2 tablespoon chopped fresh garlic
1 teaspoon dried basil (or to taste, can use about 3-4 tablespoons fresh chopped basil)
1 teaspoon dried rosemary (or to taste)
crushed red pepper flakes
1/2 cup dry white wine
3 1/4 cups beef broth
3 teaspoons Worcestershire sauce (or to taste)
1 1/2 cups crushed tomato puree
salt and pepper
grated parmesan cheese

Preparation

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