Minty Basiley Lamb Ragu

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“One easy recipe that is used in a two-course Italian meal. Instead of fresh lamb shanks I've used the leftover, drier chunks of leg-of-lamb with great success.”
2hrs 15mins

Ingredients Nutrition


  1. Preheat an oven to 350°F.
  2. Season the lamb shanks with salt and pepper. In a Dutch oven or heavy flameproof casserole dish over medium heat, warm the 1/4 cup olive oil. Add the lamb shanks and brown them well on all sides. Transfer the shanks to a plate.
  3. Pour off the excess fat from the pan. Add the leeks and carrot and sauté until soft and fragrant, about 8 minutes. Add the garlic and sauté for 1 minute; do not let it brown. Return the shanks to the pan, pour the wine over them and cook until the wine is reduced by about half. Add the stock, tomatoes with their juices, and bay leaf. Bring to a boil, then cover the pan and transfer to the oven. Braise until the lamb is very tender, about 1 1/2 hours.
  4. Bring a large pot of water to a boil over high heat. Generously salt the boiling water, add the pasta and cook until al dente, 10 to 12 minutes. Drain well. Put the pasta in a warmed large, shallow bowl. Add about 2 Tbs. of the cheese and a drizzle of olive oil and toss to combine. Pour on about three-fourths of the sauce and toss again. Garnish with the mint sprigs. Pass the remaining cheese at the table.
  5. Transfer the lamb to a cutting board and cover loosely with aluminum foil. Skim the fat from the surface of the sauce. Add the chopped mint and basil. Taste and adjust the seasonings.
  6. Cook & drain pasta, then add a bit of olive oil, 1/4 cup of the cheese, and about 3/4 of the sauce. Toss & serve as your first course, with the additional parmesan on the side.
  7. Slice the lamb thinly and arrange on a platter. Pour on the remaining sauce and serve as a second course, with a green salad or veggie of your choice.

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