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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Lamb / Number of Servings: 4 |
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Directions: Preheat the oven to 300F . Heat 3 T of the olive oil in a large, deep
ovenproof pot over medium heat until hot. Season the shanks with salt and
pepper and brown on all sides, about 10 minutes. Remove to a plate.
Raise the heat to medium high, add the mushrooms, and do not move them
until they begin to brown, about 1 minute. Season with salt and pepper and
saute until brown all over, about 5 minutes. Remove to another plate and
reserve for final assembly.
Reduce the heat to medium, add the remaining 3 T olive oil to the pot, and
heat until hot. Add the garlic and saute briefly until light brown. add
the onion, carrot, celery, season with salt and pepper, and saute unitl
light brown, about 8 minutes.
Add the wine and bay leaf, bring to a boil over high heat, and cook until
reduced by half. Add the stock and tomatoes and bring to a boil again.
Season with salt and pepper. Return the meat to the pot, cover, and place
in the oven to braise until fork tender. Test at 2 hours, but the shanks
may take as long as 4 hours.
Let the meat cool in the liquid to room temperature. Remove from the
braising liquid and reserve separately. Skim off and discard the fat from
the braising liquids. ( The recipe may be made to this point a day ahead,
covered, and refrigerated.)
Bring a large pot of water to a boil. Add salt and the pasta and cook
until al dente, about 12 minutes. Drain.
Meanwhile, pour the defatted braising liquids into a saucepan and bring to
a boil over high heat. Reduce the heat and simmer for about 10 minutes,
skimming the surface all the while. Add the basil and oregano.
Return the shanks to the sauce and simmer gently just until heated through,
then remove and keep warm. Add the mushrooms and pasta to the sauce and
heat gently until warm through. Pour onto a large, deep platter or divide
among plates and top with the shanks. Serve immediately.
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