Slow Roasted Lamb Ragout

Pairs Well With


2- lamb shanks, (can be sliced into 1.5 inch “rounds”)
2-3 Tbs. extra virgin olive oil
5 cloves of garlic, cleaned and crushed
2 large shallots, cleaned and finely chopped
1 sprig (3-4 inches) fresh rosemary (2 TBS dried rosemary)
1 Tbs. chopped fresh thyme (1 tsp. dried thyme)
2 Tbs. chopped fresh oregano (1 tsp. dried oregano)
1 ½ tsp. dried savory
2 15 oz. cans tomato sauce
2 -15 oz cans diced tomatoes drained
1 2 oz. can tomato paste
½ lb fresh white or cremini mushrooms, cleaned & sliced
1 cup of Mother Clone Zinfandel
1 package of “bowtie” or “corkscrew” pasta
Salt and pepper to taste
¼ cup Feta, Parmesan or Pecorino Romano cheese (choose your favorite)


Pre-heat the crock-pot. Sweat the garlic and the shallots in a skillet over low heat. (about 5 minutes until soft, but not browned). Increase to medium heat and brown the lamb shanks on all sides then place in the crock-pot, with any of the oils and herb mixture left in the bottom of the skillet. Deglaze the skillet with about 2-4 ounces of the Zinfandel, scraping all the “browned bits” on the bottom of the pan so they dissolve into pan sauce. Empty the pan into the crock-pot.
Add the remaining herbs, tomato sauce, wine and mushrooms to the crock-pot . Turn the crock-pot to high until the mixture just begins to bubble (15-25 minutes). Then turn to low and let cook for 4-8 hours.
Remove the rosemary sprig from the mixture and dispose. Pull the lamb shank from the mixture and let cool while the sauce continues to simmer. Mix in the can of tomato paste. When the lamb shanks have cooled, pull the meat from the shanks and shred. Add back to the sauce and continue to simmer. Prepare pasta according to directions, arrange the pasta and cover with the completed ragout and top with cheese and fresh parsley.