5 Lamb Shanks
½ cup flour
salt, pepper
1 teaspoon all spice balls
¼ cinnamon stick
3 -4 bay leaves
¾ olive oil
1 cup grated onions
4 garlic cloves sliced
1 cup dry red wine
2 tablespoons tomato paste
1 ½ cups diced tomato
1 box spaghetti your choice
grated migithra cheese (can be substituted by Pecorino Romano cheese) Opa!!!


*One large pot or pressure! *****If using a pressure cooker then keep heat on medium high until the pressure cooker raises its temperature signal. Let it cook for 1 ½ hrs in a regular pot and 40 minutes in the pressure cooker. There should be no steam left in the pressure cooker before opening the lid.


Wash and strain Lamb Shanks.  Sprinkle salt and pepper over your lamb shanks for seasoning and then set aside.  Have your flour in a bowl and ready for dusting.  Place a regular pot or preferably a pressure cooker on the stove and pour the olive oil in. Be generous with your olive oil.  Make sure the heat is on medium high while your oil is getting warmed up, then begin dusting your lamb shanks with flour.  Now that your pot should be ready for simmering, add as many lamb shanks as you can fit into your pot. Do not overlap the meat.  You want to get a nice sear but not crisp or burned. You want just enough to seal the juices into your lamb.  Once all of the lamb shanks have been seared, you then want to put them aside on a platter and cover them with foil while preparing your sauce. Lower your heat to medium.

Using the same pot that the lamb was seared in, add in your grated onions, sliced garlic, salt and pepper while stirring constantly.  You will see that the onions and garlic will cook fairly quickly.  Now add your dry red wine and cook it down for 5 minutes.  Add your diced tomatoes, tomato paste, cinnamon, allspice and bay leaves. Bring to a slight boil.

Put your lamb shanks into the sauce and make sure your pot has just enough juice to cover the meat.  If needed add some of your boiling water. Turn your heat to medium high and put a lid on it.  Once it begins to boil bring the heat down to medium low and let it cook!   When the lid of your pressure cooker or pot is safe to remove, take the lid off and place the lamb shanks on a platter then cover with foil.

Now the fun part! Bring your sauce to a boil, taste if salt and pepper is needed then throw your pasta in! Let the sauce cook your spaghetti and watch the flavors come alive.  Use your boiling water to add to the pot if needed. You want just enough water to cover the pasta.  Be sure to stir the pasta frequently so that it does not stick to the pot.  Do not overcook your Makaronatha. Remember that even though you turn the heat off, the pasta will continue cooking a little so be sure to turn it off while it’s still got a little bite to it.  Once the heat if off, cover pot and let rest for 5 to 10 minutes before serving.

Plate your Makaronatha and lay the Lamb Shanks over it.  Top it with Migithra Cheese!!

Helpful hints!!!  While meat is cooking in sauce, be sure to keep a pot of salted boiling water to the side if needed for your’ pasta.  This will help the process along.