September 1, 2008
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 salt and pepper. Brown shanks on all sides; remove from pot and set aside. Drain off all but 2 Tbsp. of fat from pot. Add onion, garlic and red pepper flakes. Saute on medium heat until vegetables are tender, about 6 minutes. Add wine, anchovy paste, capers and olives; simmer until liquid has almost evaporated. Add stock and tomatoes, stirring to combine all ingredients. Add shanks back to the pot. Bring to a boil on stovetop before covering tightly and placing in a 325°F oven.
Turn lamb shanks after 1 hour; cover and place back in oven for 1 more hour or until meat is tender enought to fall off bone. Remove shanks from braising liquid and set aside to cool. When shanks are cool enough to handle, shred meat, discarding excess fat and bone. Add meat back to the braising liquid, stirring to combine. Warm gently over low heat and serve with rigatoni pasta. Garnish with chopped parsely and feta sprinkled on each portion.
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