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Ingredients: 3 Ounce(s) extra virgin olive oil 4 lamb shanks 1 salt and pepper 3/4 Pound(s) mushrooms, variety 1 Tablespoon(s) garlic; minced 1 Cup(s) onion; diced 1/2 carrot; diced 1/2 celery; diced 2 Cup(s) red wine 1 bay leaf 3 Cup(s) chicken stock 3 Cup(s) tomatoes; diced, peeled, seeded 1/2 Pound(s) dried orchiette 3 Tablespoon(s) basil; finely chopped 1 Tablespoon(s) oregano; finely chopped 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 teh 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 seperately. 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 unitl 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. Contributor: Tra Vigne cookbook p 91
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