Recipe: Lamb Shanks with Mushroom Bolognese

home | register | sign in | site map | help

	Collection Recipe
	Users > AngelaG > Michael Chiarello''s "Tra Vigne Cookbook" > Autumn > Lamb Shanks with Mushroom Bolognese

Lamb Shanks with Mushroom Bolognese

4		lamb shanks
		Gray salt and freshly ground pepper
3/4 lb		mixed fresh mushrooms such as morel, shiitake, chanterelle, and domestic, roughly chopped
1 Tbs		minced garlic
1 cup		diced onion (1/4-inch dice)
1/2 cup		diced carrot (1/4-inch dice)
1/2 cup		diced celery (1/4-inch dice)
2 cups		dry red wine
1		bay leaf
3 cups		chicken stock or canned low-salt chicken broth
3 cups		peeled, seeded, and chopped tomatoes (fresh or canned, depending on season)
1/2 lb		dried orecchiette
3 Tbs		finely chopped fresh basil
1 Tbs		finely chopped fresh oregano

Preheat the oven to 300°F. Heat 3 tablespoons of the olive oil in a large, deep, ovenproof pot over medium heat until hot. Season the shanks with salt and pepper and brown on all sides, about 10 minutes. Remove to a plate.

Raise the heat to medium-high, add the mushrooms, and do not move them until they begin to brown, about 1 minute. Season with salt and pepper and sauté until brown all over, about 5 minutes. Remove to another plate and reserve for final assembly.

Reduce the heat to medium, add the remaining 3 tablespoons olive oil to the pot, and heat until hot. Add the garlic and sauté briefly until light brown. Add the onion, carrot, and celery, season with salt and pepper, and sauté until light brown, about 8 minutes.

Add the wine and bay leaf, bring to a boil over high heat, and cook until reduced by half. Add the stock and tomatoes and bring to a boil again. Season with salt and pepper. Return the meat to the pot, cover, and place in the oven to braise until fork tender. Test at 2 hours, but the shanks may take as long as 4 hours.

Let the meat cool in the liquid to room temperature. Remove from the braising liquid and reserve separately. Skim off and discard the fat from the braising liquids. (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. Add salt and the pasta and cook until al dente, about 12 minutes. Drain.

Meanwhile, pour the defatted braising liquids into a saucepan and bring to a boil over high heat. Reduce the heat and simmer for about 10 minutes, skimming the surface all the while. Add the basil and oregano.

Return the shanks to the sauce and simmer gently just until heated through, then remove and keep warm. (To serve the meat off the bone, see the variation, below.) Add the mushrooms and pasta to the sauce and heat gently until warm through. Pour onto a large, deep platter or divide among serving bowls and top with the shanks. Serve immediately.

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. Cook just until reheated. Add the pasta, stir, and heat through. Taste for seasoning and serve immediately.

Servings: 4

Recipe Type

Meat

Recipe Source

In Italian, osso bucco means veal shank. To me, it means a style of cooking: searing and braising any shank � lamb, beef, ham hock, turkey � until it's so tender, you can pull it right off the bone.