The Recipes

Lamb Shank Ragu

You remember that I made two lamb shanks earlier in the week.  I had one full lamb shank left, as well as part of the one I ate.  That night, I removed the lamb from the bone and stored it in some of the sauce.  Tonight, it's going to make a unique sauce for my pasta.

Lamb Shank Ragu


- One reserved lamb shank, shredded into small pieces
- 6 baby bella mushrooms, sliced
- 1/4 c. tomato sauce
- pinch dried oregano
- pinch crushed red pepper
- pinch dried basil
- salt
- pepper
- olive oil
- 1 portion spaghetti, cooked to package instructions
- parmesan cheese for garnish

Start to bring a pot of water to a boil.  When it boils, salt the water abundantly and add the pasta.In a medium skillet, heat a light layer of olive oil and add the mushrooms.  Allow the mushrooms to cook for 5-6 minutes, then season with the salt and pepper.  Add in the tomato sauce and oregano, basil, and red pepper.  Simmer for 5 minutes, then add in the reserved lamb and sauce.  Simmer for 3-4 minutes until the lamb is heated through.

Add the pasta to the sauce and toss.  Plate and top with the cheese.