I’ve been looking at two, aged, drying out lamb shanks in my freezer, it seems like forever. I wonder when and where I bought them….
Thank God for Greg at Rufus Guide for his inspirational sauce with Italian sausages. I didn’t use the anchovies because I didn’t have any, but I would have. For the real recipe, visit the link.
I had some link Italian sausages, fresh basil and oregano. Actually I should have added a little fennel seed but I will next time, along with the anchovies. Thanks Greg!
Lamb Shanks with Tagliatelle
2 tbsp olive oil
2 lamb shanks, seasoned with salt and pepper
2 small onions, halved and thinly sliced
3-4 garlic cloves, thinly sliced
3/4 lb Italian sausage links, casings removed
2 tbsp fresh oregano, chopped
2 tbsp fresh basil, chopped
1 bay leaf
1/2 cup red wine
2 cans diced tomatoes
3 tbsp tomato paste
1 cup water
Salt and pepper
1 lb tagliatelle, cooked
Brown the lamb shanks in the olive oil, remove and set aside. Saute the onions and garlic in the same pan/pot until soft. Add the sausage meat, oregano and basil, then saute until the sausage meat is cooked. Add the bay leaf and red wine and boil for 2 minutes. Add the diced tomatoes, tomato paste, water, salt and pepper to taste, bring to a boil, then simmer for 1 1/2 – 2 hours until the shanks are very tender. Serve with the tagliatelle.
Wine suggestion: Moulin a Vent
Oh my, that is stunning – beautifully presented!
Thank you Frugal.
Yummy tagliatelle with lamb, loved the recipe! 🙂
Thank you.
🙂
Sounds delicious, but I couldn’t see the mouse and therefore looked it up 😉
From French Wikipedia:
The lamb shank is the piece of meat and muscle around the tibia of the rear leg of the lamb. The oval shape of this muscle explains the name ” mouse “.
Yes 🙂
Very nice. Clever idea to combine the shanks with the sausage. Perfect food for our (freezing) spring. Are shanks called “smiles” in French? Thanks. Ken
Thank you Jody and Ken. Mice = souris
Thanks for this recipe – I’ve got a rolled breast of lamb in my freezer that needs a lot of long, slow cooking to make it tender. I think you’ve just given me the ideal sauce for it!
Great!
Wonderful – loved Greg’s recipe and love your version too!
Thank you Chica. All praises due to Greg!
Really? I can’t believe it , but it looks fantastic!
Okay. Thank you.
Well done. A lovely sauce that I might have to try with some lamb I have in the freezer as well. 🙂
Thank you Virginia.
Another cracker Rosemary. How do you do it? So many delicious dishes.
Thank you Conor. A lot of my inspiration comes from fellow bloggers.
I would eat the shit out of that!!
I bet you would 😀
You know I would!!
We’re out of anchovies too. That is one great looking piece of meat. Glad we could inspire you!
Thank you Greg for both the inspiration and compliment.
I’ve never tried combining lamb and sausage. It sounds interesting!
I was surprised!
Perfect! I have 2 lamb shanks in the freezer. They were just waiting for this recipe!
Sort of like mine. Waiting and waiting and waiting 🙂
Wow. My kind of comfort food. Emma xx
Mine too emma 🙂
looks yummy 🙂
Reblogged this on Le Pommier Blog and commented:
Lamb Shanks always a favourite with a good glas of red Wine!