Lamb Ragu Rigatoni



  • 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.