RIGATONI WITH LAMB RAGÙ
ACTIVE: 45 min l TOTAL: 3½ hr l SERVES: 4 to 6
2 tablespoons extra-virgin olive oil
4 pounds lamb shanks
1 6-ounce can roasted garlic–flavored tomato paste
Kosher salt
1 pound mezzi rigatoni
½ cup chopped fresh mint, plus more for topping
Grated zest of ½ lemon, plus more for topping
Freshly ground pepper
1.Heat the olive oil in a large pot over medium-high heat.
Add half of the lamb and cook, turning, until browned,
8 to 10 minutes; remove to a plate. Repeat with the
remaining lamb; remove to the plate.
2.Add the tomato paste to the pot and cook, stirring,
until well combined, about 1 minute. Add 6 cups water
and 1 teaspoon salt, then return the lamb to the pot.
Cover and simmer, stirring occasionally, until the meat
is very tender and falling off the bones, 2 to 2½ hours.
3.Remove the lamb using tongs and transfer to a large
bowl. Shred the meat, discarding the bones and excess
fat, then return the meat to the pot. Simmer, uncovered
and stirring occasionally, until the sauce thickens,
45 to 60 minutes.
4.Meanwhile, bring a separate large pot of salted water
to a boil. Add the pasta and cook as the label directs.
Reserve 1 cup cooking water, then drain.
5.Add the pasta and ½ cup reserved cooking water to
the sauce. Cook, stirring, until coated, about 1 minute,
adding more pasta water as needed to loosen. Remove
from the heat and stir in the mint and lemon zest;
season with salt and pepper. Divide among bowls and
top with more mint and lemon zest.
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