Recipes

Preheat oven to 325 degrees. Heat oil in ovenproof pot over high heat. Season lamb shanks with salt and pepper. Brown shanks on all sides, remove from pot; set aside.

Drain off all but 2 tablespoons fat from pot, add onion, garlic and red pepper flakes. Sauté on medium heat until vegetables are tender, 6 minutes. Add wine, anchovy paste, capers and olives; simmer until liquid has almost evaporated. Add stock and tomatoes, stirring to combine all ingredients. Add shanks back to pot. Bring to boil on stovetop before covering tightly and placing in oven.

Turn lamb shanks after 1 hour, cover and place back in oven for 1 more hour, or until meat is tender enough to fall off the bone. Remove shanks from braising liquid and set aside to cool.

When shanks are cool enough to handle, shred meat, discarding excess fat and bone. Add meat back to braising liquid, stirring to combine. Warm gently over low heat and serve with rigatoni pasta. Garnish with chopped parsley and feta sprinkled on each portion. Makes 8 servings. Adapted from American Lamb Board.

Note: I didn't totally shred the meat, but left it a little chunky. I also didn't use wine, but used more beef broth.