Lamb Shank & Sweet Pepper Ragù

Lamb Shank & Sweet Pepper Ragù
Photo by Scott Phillips


  • 1 medium yellow onion, finely chopped (about 1-½ cups)
  • 4 lb. lamb shanks (about 2 large or 3 medium), trimmed of excess fat
  • ½ cup extra-virgin olive oil
  • 1 28-oz. can imported Italian plum tomatoes, preferably San Marzano
  • ½ cup all-purpose flour
  • Kosher salt and freshly ground black pepper
  • ¾ to 1-½ cups homemade or low-salt canned beef broth
  • + 5 more ingredients
    • 1 cup dry white wine
    • 1 bay leaf
    • 2 medium red bell peppers, seeded and cut into small dice (about 2-½ cups)
    • Pinch crushed red pepper flakes
    • 2 medium cloves garlic, finely chopped

Position a rack in the center of the oven and heat the oven to 300°F. Put the can of tomatoes and their juices in a food processor and process until puréed. Using a spatula or the back of a ladle, press the purée through a medium-mesh sieve set over a bowl to remove the seeds Pat the lamb shank...

View full recipe at Fine Cooking


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