Beef Shank And Sausage Ragù With Whole Grain Spaghetti
Serves: 5
Meagan Lindgren
1 January 1970
Based on User reviews:
54
Spice
52
Sweetness
57
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tsps
Fennel Seed3 tbsps
Olive Oil (divided)8 large
Garlic Cloves (chopped)2 tsps
Oregano (dried)3 tbsps
Extra-Virgin Olive OilDirections:
1
For ragù: Preheat oven to 350°F
2
Toast fennel seeds in small dry skillet over medium-low heat until slightly darker in color and very fragrant, about 3 minutes
3
Set aside
4
Heat 2 tablespoons oil in large oven-proof pot over medium heat
5
Add sausage
6
Cook until brown and cooked through, breaking up with back of spoon, about 10 minutes
7
Using slotted spoon, transfer sausage to large bowl
8
Add 1 tablespoon oil to pot
9
Sprinkle beef shanks with salt and pepper
10
Add to pot and sauté until brown, about 6 minutes per side
11
Transfer shanks to bowl with sausage
12
Add onions to pot and sauté until brown and tender, scraping up browned bits, about 10 minutes
13
Return shanks, sausage, and any accumulated juices to pot
14
Add tomatoes with juice, wine, garlic, bay leaves, oregano, crushed red pepper, and toasted fennel seeds
15
Bring to simmer
16
Cover pot and place in oven
17
Braise until shanks are very tender, about 2 1/2 hours
18
Transfer shanks to work surface
19
Cut meat off bones and dice
20
Discard bones
21
Tilt pot
22
Spoon off fat from surface of pan juices
23
Return diced shank meat to pot
24
Simmer until liquid is reduced enough to coat spoon, about 10 minutes
25
Season ragù to taste with salt and pepper
26
DO AHEAD: Can be made 2 days ahead
27
Cool slightly
28
Chill uncovered until cold, then cover and keep chilled
29
Rewarm over medium heat, stirring occasionally, before continuing
30
Preheat oven to 350°F
31
Toast fennel seeds in small dry skillet over medium-low heat until slightly darker in color and very fragrant, about 3 minutes
32
Set aside
33
Heat 2 tablespoons oil in large oven-proof pot over medium heat
34
Add sausage
35
Cook until brown and cooked through, breaking up with back of spoon, about 10 minutes
36
Using slotted spoon, transfer sausage to large bowl
37
Add 1 tablespoon oil to pot
38
Sprinkle beef shanks with salt and pepper
39
Add to pot and sauté until brown, about 6 minutes per side
40
Transfer shanks to bowl with sausage
41
Add onions to pot and sauté until brown and tender, scraping up browned bits, about 10 minutes
42
Return shanks, sausage, and any accumulated juices to pot
43
Add tomatoes with juice, wine, garlic, bay leaves, oregano, crushed red pepper, and toasted fennel seeds
44
Bring to simmer
45
Cover pot and place in oven
46
Braise until shanks are very tender, about 2 1/2 hours
47
Transfer shanks to work surface
48
Cut meat off bones and dice
49
Discard bones
50
Tilt pot
51
Spoon off fat from surface of pan juices
52
Return diced shank meat to pot
53
Simmer until liquid is reduced enough to coat spoon, about 10 minutes
54
Season ragù to taste with salt and pepper
55
DO AHEAD: Can be made 2 days ahead
56
Cool slightly
57
Chill uncovered until cold, then cover and keep chilled
58
Rewarm over medium heat, stirring occasionally, before continuing
59
For pasta: Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally
60
Drain pasta; transfer to large bowl
61
Add oil and toss to coat
62
Add cheese and parsley; toss to coat
63
Season pasta with salt and pepper
64
Divide pasta among 12 shallow bowls
65
Ladle ragù over and serve
66
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally
67
Drain pasta; transfer to large bowl
68
Add oil and toss to coat
69
Add cheese and parsley; toss to coat
70
Season pasta with salt and pepper
71
Divide pasta among 12 shallow bowls
72
Ladle ragù over and serve