Braised Lamb Shank with Rigatoni

By Rob Feenie

4 tbsp. extra virgin olive oil
6 lamb shanks
5 to 6 shallots, thinly sliced
1 head garlic, cut in half horizontally
1 cup dry red wine
2 quarts cold water
2 bay leaves
10 black peppercorns
6 sprigs fresh thyme
6 sprigs fresh parsley
1 lb dried rigatoni
1/4 cup coarsely chopped Italian parsley
1/2 cup grated Parmesan

Heat 2 tbsp of the oil in a medium stockpot on high heat, until smoking. Season lamb with salt and freshly ground white pepper, then sear on all sides for about 10 minutes, or until golden bron. Take lamb out of the stockpot.

Add the remaining oil to the stockpot. Add shallots and cook on medum heat for about 10 minutes, or until lightly caramelized. Add lamb, garlic, wine, water, bay leaves, peppercorns, thyme and parsley. Increase the heat to high and bring to a boil, then decrease the heat to medium and simmer for 1 1/2 to 2 hours, or until meat falls off the bone. Transfer lamb to a platter and cover with aluminum foil to keep warm.

Cook the liquid in the stockpot on high heat for about 30 minutes, or until reduced by half, skimming off oil from the surface every 15 minutes. Strain the reduced liquid through a fine-mesh sieve and discard the solids.

Take lamb meat off the bone and discard bones. Use your hands to coarsely shred meat. Place meat and the strained liquid in a large frying pan on medium heat and bring to a simmer.

Bring a large pot of salted water to a boil on high heat. Add rigatoni and cook for about 6 minutes, or until al dente. Drain and add to the lamb. Toss well and add parsley.

To serve: divide lamb and pasta into four warmed bowls. Place Parmesan in a bowl on the side for guests to help themselves.