Lamb Ragú Puttanesca | Virginia Living

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