1.5lb bone-in Australian lamb shanks

kosher salt

black pepper

2tbsp olive oil

1x onion, diced (1 cup)

.5bulb garlic, minced

.5cup chardonnay or sherry

28oz whole San Marzano tomatoes - crushed with your hands

small bundle fresh thyme - tied together with butcher’s twine

.75lb (342 grams) rigatoni

.25cup freshly grated Pecorino Romano cheese - plus extra for serving

thinly sliced fresh basil

season shanks with salt and pepper. heat oil in dutch oven on high heat. sear lamb shanks on both sides, about 2 minutes per side. remove lamb shanks, reduce temp to medium-medium-low

add onion, salt, pepper. sautee until tender, about 2-3 minutes. add garlic, cook until fragrant. About 30sec to 1min; as soon as you smell it it’s done. add chardonnay to onion/garlic, reduce by half. About 2min.

add tomatoes, salt, pepper, turn heat to medium-medium-low. add thyme, lamb shanks, submerge. bring to a slight bubble.

cover, put in a 375degF oven for 2 hours, until meat falls off bone. or you can put it in a pressure cooker for 45min. remove lamb. discard thyme bundle.

bring water to a low boil, season vigorously with salt. boil rigatoni for about 12 minutes. Beyond al dente.

blend tomato sauce slightly. add pecorino romano cheese to sauce. strain pasta into sauce, keep the pasta water. Simmer for 2 minutes.

add pasta water to pasta sauce until desired consistency is reached. pull lamb from shanks, mix into pasta, mix in basil.