Penn Herb Wellness Guide
Lamb Ragu Puttanesca
Get out your candles and white tablecloth—this slow-cooked, traditional Italian dish, is perfectly romantic.
Ingredients
- 2 Tbs olive oil
- 6 lamb shanks
- Salt and pepper
- 2 cups onion, diced
- 2 Tbs garlic, chopped
- 1/2 tsp red pepper flakes
- 1 cup dry white wine
- 1 Tbs anchovy paste
- 4 Tbs whole capers in brine, drained
- 3/4 cup black olives, quartered
- 2 cups beef stock or canned beef broth
- 2 cups canned crushed tomatoes
- rigatoni pasta, cooked
- 2 Tbs parsley, chopped
- 1/4 cup feta cheese, divided
Directions
- Heat oil in an ovenproof pot over high heat. Season lamb shanks with salt and pepper. Brown shanks on all sides; remove from pot and set aside.
- Drain off all but 2 tablespoons of fat from pot. Add onion, garlic, and red pepper flakes. Saut on medium heat until vegetables are tender, 6 minutes.
- Add wine, anchovy paste, capers, and olives; simmer until the liquid has almost evaporated.
- Add the stock and tomatoes, stirring to combine all ingredients. Add the shanks back to the pot. Bring to a boil on the stovetop before covering tightly and placing in a 325F oven.
- Turn the lamb shanks after 1 hour; cover and place back in the 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 the meat, discarding excess fat and the bone. Add the meat back to the 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.
Nutrition Facts
Calories 762
Calories from Fat 191 (25%)
(33%)Total Fat 21g
(33%)Saturated Fat 7g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
(76%)Cholesterol 229mg
(31%)Sodium 745mg
(40%)Potassium 1385mg
Total Carbohydrate 53g
(15%)Dietary Fiber 4g
Sugars 2g
Sugar Alcohols 0g
(161%)Protein 80g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2026.