Savory Braised Lamb Shanks with Creamy Mushroom Pasta
Indulge in the comforting flavors of Savory Braised Lamb Shanks with Creamy Mushroom Pasta. This dish features tender, slow-cooked lamb shanks braised in a rich and aromatic sauce, complemented by earthy mushrooms and tossed with perfectly cooked pasta. The addition of Parmesan cheese adds a delightful creaminess that elevates the dish, making it perfect for cozy family dinners or special occasions. With a variety of spices and a splash of wine, this recipe showcases the best of lamb and will leave your guests raving about your culinary skills.
6
Servings
550
Calories
16
Ingredients
Ingredients
olive oil
3-4 tablespoons (For cooking)
lamb shanks
6 (Trimmed and seasoned with salt and pepper)
onions
2 large (Chopped)
garlic
2-3 tablespoons (Chopped fresh (or to taste))
small white button mushrooms
1.5 lbs (Cleaned and sliced)
dried thyme
1-2 teaspoons (To taste)
dried marjoram
1 teaspoon (Optional and to taste)
dried red pepper flakes
0.5-1 teaspoon (To taste)
dry white wine
0.5 cup (Can substitute with red wine)
beef broth
3 cups (For braising)
Worcestershire sauce
1 tablespoon (To taste)
canned crushed tomatoes
1.5 cups (For sauce)
salt
to taste (For seasoning)
black pepper
to taste (For seasoning)
grated Parmesan cheese
to taste (For serving)
rigatoni or penne pasta
1 lb (Uncooked)
Instructions
1
Preheat your oven to 325°F (165°C).
2
In a large Dutch oven or oven-proof pot, heat the olive oil over high heat until shimmering.
3
Generously season the lamb shanks with salt and pepper. Sear the shanks in the hot oil until browned on both sides, approximately 6-7 minutes per side. Once browned, transfer the shanks to a platter and set aside.
4
In the same pot, add the chopped onions and sauté for 2-3 minutes until they begin to soften. Stir in the minced garlic, white button mushrooms, dried thyme, optional marjoram, and crushed red pepper flakes. Sauté for an additional 5-7 minutes, or until the vegetables are tender and fragrant.
5
Return the browned lamb shanks to the pot, nestling them amongst the vegetables.
6
Pour in the dry white wine, increasing the heat to bring it to a boil. Let it simmer for 6-8 minutes, allowing the alcohol to cook off and the flavors to meld.
7
Add the beef broth, Worcestershire sauce, and crushed tomatoes to the pot. Stir to combine and bring the mixture back to a boil.
8
Cover the pot with a snug lid and transfer it to the preheated oven. Allow the lamb shanks to braise for 2.5 to 3 hours, or until the meat is fork-tender.
9
Season with salt and pepper in the last 30 minutes of cooking.
10
While the lamb is finishing, cook the rigatoni or penne pasta in a large pot of boiling salted water, according to package instructions, until just firm-tender. Drain and transfer the pasta to a large serving bowl.
11
Once the lamb shanks are cooked, spoon the rich sauce over the pasta and sprinkle with grated Parmesan cheese. Place the tender lamb shanks on top and garnish with additional cheese as desired.
12
Serve immediately and enjoy the heartwarming flavors of this exquisite dish.
Nutrition Information
28g
Fat
42g
Carbs
33g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein in this Savory Braised Lamb Shanks recipe?
The primary protein used in this recipe is 6 trimmed lamb shanks.
How long does it take to braise the lamb shanks?
The lamb shanks should be braised in a preheated oven for 2.5 to 3 hours, or until the meat is fork-tender.
What oven temperature is required for this recipe?
The oven should be preheated to 325°F (165°C) before placing the Dutch oven inside.
How many servings does this recipe provide?
This recipe is designed to yield 6 servings.
What are the nutritional facts for one serving of this dish?
Each serving contains approximately 550 calories, 33g of protein, 28g of fat, and 42g of carbohydrates.
What type of pasta is best suited for this lamb shank dish?
The recipe recommends using 1 lb of either rigatoni or penne pasta.
Can I substitute the dry white wine?
Yes, you can substitute the dry white wine with red wine if preferred.
What type of mushrooms are used in the creamy sauce?
The recipe calls for 1.5 lbs of small white button mushrooms, cleaned and sliced.
How long should I sear the lamb shanks initially?
Sear the seasoned lamb shanks in hot olive oil for approximately 6-7 minutes per side until browned.
What herbs and spices are included in the braising liquid?
The recipe uses dried thyme, dried red pepper flakes, and optional dried marjoram.
How much garlic is needed for this recipe?
You will need 2-3 tablespoons of chopped fresh garlic, or to taste.
What liquid base is used for the braising sauce?
The sauce is made from a combination of dry white wine, 3 cups of beef broth, and 1.5 cups of canned crushed tomatoes.
When should I season the dish with salt and pepper?
In addition to seasoning the meat before searing, you should add more salt and pepper to the pot during the last 30 minutes of cooking.
What is the purpose of Worcestershire sauce in this recipe?
One tablespoon of Worcestershire sauce is added to enhance the savory depth and flavor of the braising liquid.
How is the pasta prepared and served?
Cook the pasta in boiling salted water until firm-tender, drain it, and then spoon the rich mushroom sauce over it before topping with the lamb shanks.
What kind of cheese is used for garnish?
Grated Parmesan cheese is used to sprinkle over the pasta and lamb for a creamy, savory finish.
Is there any heat or spice in this dish?
Yes, 0.5 to 1 teaspoon of dried red pepper flakes are included to provide a hint of heat.
Should the Dutch oven be covered while in the oven?
Yes, cover the pot with a snug lid before transferring it to the oven to ensure the meat braises properly.
What is the first step in the cooking process?
The first step is to preheat your oven to 325°F (165°C).
How long should the wine simmer before adding the broth?
The wine should simmer for 6-8 minutes to allow the alcohol to cook off and the flavors to meld.
Can I use different types of onions?
The recipe specifically suggests 2 large onions, chopped, but you can typically use yellow or white onions for this type of braise.
What makes this dish 'creamy'?
The creaminess comes from the combination of the rich braised sauce and the addition of grated Parmesan cheese when serving.
How do I know the mushrooms are ready during the sautéing phase?
Sauté the mushrooms and aromatics for 5-7 minutes until the vegetables are tender and fragrant.
Is this a fast-cooking meal?
No, this is a slow-cooked dish that requires several hours of braising to achieve tender meat.
What is the preparation for the lamb shanks before cooking?
The lamb shanks should be trimmed and generously seasoned with salt and pepper.
What type of pot should I use for this recipe?
A large Dutch oven or any oven-proof pot is recommended for both stovetop searing and oven braising.
Does the recipe include any fiber information?
The fiber content for this recipe is not currently specified in the nutritional data.
Can I omit the marjoram?
Yes, the dried marjoram is listed as optional and can be omitted according to your taste.
Should the pasta be fully cooked or al dente?
The instructions suggest cooking the pasta until it is just firm-tender (al dente) before draining.
How should the final dish be presented?
The pasta should be placed in a large bowl, covered with the mushroom sauce and Parmesan, and then topped with the tender lamb shanks.