Minty Basiley Lamb Ragu

This lamb ragu has a rich flavor and is perfect for pasta lovers.

The fresh mint and basil give it a unique twist that sets it apart from other ragu recipes.

Lamb shanks can be expensive and difficult to find in some areas.

This recipe calls for a long cooking time, so it’s best to plan ahead if you want to make this dish.

Lamb is a great source of protein and iron.
Fresh herbs like mint and basil are also great for digestion and contain antioxidants.

	2 lamb shanks or 2 lbs lamb shanks
	1/4 cup olive oil
	3 leeks , white portion only , cut into quarters
	1 carrot , peeled and cut into small rounds
	3 garlic cloves , sliced
	1/2 cup red wine
	1/2 cup stock
	1 can plum tomatoes
	1 bay leaf
	20 fresh mint leaves , coarsely chopped
	20 fresh basil leaves , coarsely chopped
	1 lb penne
	1 cup parmesan cheese , grated

1.	Preheat the oven to 350°F.
2.	In a large Dutch oven, heat the olive oil over medium-high heat.
3.	When the oil is hot, add the lamb shanks and sear on all sides until brown, about 10 minutes.
4.	Remove the lamb shanks from the pot and set aside.
5.	Add the leeks, carrot, and garlic to the pot and sauté until tender.
6.	Add the red wine and stock to the pot and bring to a boil.
7.	Return the lamb shanks to the pot and add the plum tomatoes, bay leaf, mint, and basil.
8.	Cover with a lid and bake in the oven for 2 to 2 1/2 hours, or until the lamb is falling off the bone.
9.	Remove the lamb shanks from the pot and shred the meat.
10.	Boil the penne according to the package directions and drain.
11.	In a large serving bowl, mix together the pasta and lamb ragu.
12.	Top with grated Parmesan cheese and serve.