BRAISED LAMB SHANKS RAGU

Braised Lamb Shank Ragu

Yields: 4-6 servings

1 tablespoon extra virgin olive oil

2 ounces diced pancetta

2 lamb shanks, about 2 1/4 pounds

2 medium onions, diced

2 cloves garlic, sliced

2 branches fresh rosemary

1/2 cup dry white wine

Salt and freshly ground black pepper

2 pounds ripe plum tomatoes, or a large can of plum tomatoes

Red pepper flakes to taste

1. Heat oven to 350 degrees. Heat oil in 4-quart ovenproof casserole. Add pancetta, lightly brown and remove. Add lamb shanks, brown on all sides and remove. Lower heat; add onions, garlic and rosemary. Saute until soft. Add white wine. Scrape pan, return pancetta and lamb to casserole, season with salt and pepper, then cover and bake 90 minutes, turning lamb once. 

2. Remove lamb from casserole. Cut meat from bones, trimming off fat and gristle. Finely dice meat and add to casserole. Add tomatoes and red pepper. Simmer on top of stove one hour. Check seasoning. Serve with pasta and pecorino cheese.