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Lamb Alla Puttanesca Recipe

Ingredients

How to make it

  • Preheat oven to 325 degrees.
  • Season lamb shanks with salt and pepper.
  • Heat oil in ovenproof pot over high heat.
  • Brown shanks on all sides, then remove from pot and set aside.
  • Drain off all but 2 tablespoons of fat from pot and add onion, garlic and red pepper flakes. Sauté on medium heat until vegetables are tender, about 6 minutes.
  • Add wine, anchovy paste, capers and olives and simmer until liquid has almost evaporated.
  • Add stock and tomatoes, stirring to combine all ingredients. Add shanks back to pot. Bring to boil on stovetop before covering tightly and placing in oven.
  • Turn lamb shanks after 1 hour, cover and place back in oven for 1 more hour, or until meat is tender enough to fall off the bone. Remove shanks from braising liquid and set aside to cool.
  • When shanks are cool enough to handle, shred meat, discarding excess fat and bone.
  • Add meat back to braising liquid, stirring to combine. Warm gently over low heat.
  • Serve with rigatoni pasta. Garnish with chopped parsley and feta cheese.

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    " It was excellent "
    sxrxrr ate it and said...
    Love spring lamb! Like the sound of your post.
    Was this review helpful? Yes Flag

The Cook

efitobx Norfolk, VA

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