Lamb Ragú Puttanesca
Lamb shanks with rigatoni pasta and homemade ragú sauce, garnished with chopped parsley and feta cheese.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at virginialiving.com.
Cooking tools:
- Dutch oven
- Stove
- Oven
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Tongs
- Wooden spoon
- Colander
- Stockpot
- Ladle
- Serving platter
- Spoon
- Pot
- Saucepan
- Fork
- Plate
- Serving bowl
Ingredients
- 2 tablespoons olive oil
- 4 lamb shanks
- salt to taste
- pepper to taste
- 2 cups diced onion
- 2 tablespoons chopped garlic
- 1/2 teaspoon red pepper flakes
- 1 cup dry white wine
- 1 tablespoon anchovy paste
- 4 tablespoons whole capers in brine, drained
- 3/4 cup black olives, quartered
- 2 cups beef stock or canned beef broth
- 2 cups canned crushed tomatoes
- 1 pound rigatoni pasta, cooked
- 2 tablespoons chopped parsley, for garnish
- 1/4 cup feta cheese, for garnish
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