Pasta with braised lamb

Ingredients:

• 4 lamb shanks
• 3 tablespoons garlic olive oil
• 1 bottle (750 ml) Ruby port
• Water
• 3 tbsp mulled wine spices (cloves, cinnamon, cardamom and allspice)
• 900 g fresh pappardelle pasta

Preparation:

1. Season the lamb shanks with salt and pepper. Heat oil in a large heavy-bottomed saucepan over medium-high heat. Sear the shanks on all sides (if necessary, cook several at a time to avoid crowding the pan) until dark brown, about 7 minutes.
2. Transfer the drumsticks to a plate and add the port wine to the pan. Bring to a boil, scraping up any browned bits from the bottom, and reduce the liquid by a third. Add the mulled wine spices, wrapped in a cheesecloth bag.
3. Return the meat to the pot, adding enough water to cover the drumsticks if necessary. Cover and simmer until the meat is tender, about 2.5 hours. Transfer the drumsticks to a cutting board and let them rest. Remove the spices from the pot. Simmer the sauce over low heat until thickened, about 20 minutes.
4. Meanwhile, in a large pot of salted boiling water, cook the pasta according to package directions until al dente, about 4 minutes.
5. Remove the meat from the bones, shred it, and add it to the sauce. Drain the pasta and add it to the pan with the meat. Stir and serve immediately. Enjoy!