Yield: 8 servings. 2 Tbsp. olive oil 6 American Lamb shanks to taste, salt and pepper 2 cups diced onion 2 Tbsp. chopped garlic ½ tsp. red pepper flakes 1 cup dry white wine 1 Tbsp. anchovy paste 4 Tbsp. whole capers in brine, drained ¾ cup black olives, quartered 2 cups beef stock or canned beef broth 2 cups canned crushed tomatoes as needed, rigatoni pasta 2 Tbsp. chopped parsley ¼ cup feta cheese, divided Heat oil in ovenproof pot over high heat. Season lamb shanks with ...

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