Anna Nurse’s Lamb Shanks in Tomato Sauce with Orecchiette / Orecchiette in Salsa di Pomodoro con Agn

Ingredients

• 6 cups canned plum tomatoes (2 28-ounce cans)
• 1/2 cup Filippo Berio Extra-Virgin Olive Oil
• 1 to 1/4 pounds (about 4) meaty lamb shanks
• 4 cloves garlic, peeled and cut in half
• 1 large onion, peeled and chopped
• 3/4 cup dry red wine
• 3/4 cup tomato paste
• 1 teaspoon fine sea salt
• Dried red pepper flakes to taste
• 5 large fresh basil leaves
• 1 pound orecchiette, store-bought or homemade
• 1 tablespoon salt
• 2 tablespoons water
• Grated Pecorino cheese for sprinkling
• INGREDIENTS