Souris d’Agneau

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