This comforting dish features tender, slow-braised lamb shank served over ridges of radiatori pasta that perfectly trap the rich, deeply reduced red wine and tomato sauce
-
Prep time: 20 mins
-
Cook time: 2.5 to 3 hours
-
Servings: 2-4 (depending on shank count)
Ingredients
The Lamb & Braise:
-
2–4 lamb shanks
-
2 tablespoons olive oil
-
1 large onion, finely diced
-
2 medium carrots, chopped into thick rounds (as seen in your photo!)
-
2 celery stalks, finely diced
-
4 garlic cloves, minced
-
2 tablespoons tomato paste
-
1 cup dry red wine (like Cabernet or Syrah)
-
1 can (14 oz) crushed or diced tomatoes
-
2 cups beef or lamb stock
-
Fresh herbs: 2 sprigs rosemary, 3 sprigs thyme, 2 bay leaves
-
Salt and freshly cracked black pepper
The Pasta & Finish:
-
1 lb (450g) Radiatori pasta
-
Fresh flat-leaf parsley, chopped
-
Finely grated Parmigiano-Reggiano or Pecorino Romano
Method
1. Sear the Meat
Season the lamb shanks generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the shanks until they have a deep, golden-brown crust on all sides (about 8–10 minutes total). Remove them and set aside.
2. Build the Flavor Base (Aromatics)
Turn the heat down to medium. Add the onion, carrots, and celery to the same pot. Cook until soft and translucent (about 5 minutes). Stir in the garlic and tomato paste, cooking for another 2 minutes until the paste darkens and smells sweet.
3. The Braise
Pour in the red wine to deglaze, scraping up all those delicious stuck-on browned bits from the bottom of the pot. Let it simmer until reduced by half. Pour in the canned tomatoes and stock, then tuck the rosemary, thyme, and bay leaves into the liquid. Return the lamb shanks to the pot. Cover tightly and simmer on low (or bake at 325°F / 160°C) for 2.5 hours, until the lamb is fork-tender.
4. Reduce the Sauce
Carefully remove the shanks and tent them with foil to stay warm. Crank the heat up to medium-high and simmer the remaining braising liquid. This is your secret weapon step: reduce it down until it becomes a rich, glossy, coat-the-back-of-a-spoon sauce. Taste and adjust seasoning.
5. Cook the Pasta & Assemble
Bring a large pot of salted water to a boil and cook the radiatori until al dente. Drain, then immediately toss the pasta directly into your reduced braising sauce so every single ridge gets filled with flavor.
Plate a massive mound of the sauced radiatori, crown it with a whole lamb shank, and shower it with the fresh parsley and grated cheese just like in the photo
