Yield: Yields 6 to 7 cups ragù.
This recipe, known as Ragù di Stinco d’Agnello con Peperoni in the southern-Italian region of Abruzzi, where it originated, benefits from the additioin of bell peppers; their sweetness provides a perfect counterpart to the gaminess of the shanks.
Make Ahead Tips
The ragù keeps for up to 5 days in the fridge and up to 1 month in the freezer. Transfer the hot ragù to a large bowl and refrigerate it, uncovered, stirring well every 20 minutes, until its completely cool. Cover the bowl tightly with plastic and refrigerate it, or freeze it in small containers or zip-top bags.
Once you’ve made your rich ragù, all that’s left is to combine it with pasta. To serve four to six people, you’ll need 4 cups ragu, 1 Tbs. unsalted butter, 1 lb. dried or fresh pasta (cooked and drained), and 1/2 cup freshly grated Parmigiano-Reggiano or Pecorino Romano. Heat the ragù (either in the Dutch oven you used to cook it or in a 12-in. skillet, if reheating) over medium-high heat. Add the butter and then pour in the pasta and Parmigiano or pecorino. Toss over medium-high heat until the pasta and sauce are well combined. Serve immediately.
Short, full-bodied dried pastas like rigatoni and orecchiette work great with ragù, because their nooks and ridges capture the sauce. If you want to use fresh pasta, a wide shape like papperdelle can stand up to a hearty sauce. And a ragù is a good excuse to cook gnocchi, too.too.
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I have made this recipe several times and it is now one of our favourite lamb shank recipes. Absolutely delicious!!Definitely recommend this one. I sometimes double this recipe and freeze it.
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