Lamb Shoulder Ragout with Pappardelle
Recipe courtesy of American Lamb Board
Ingredients
10-12 lbs. lamb shoulder, bone-in
1/4 cup garlic cloves, mashed
1/4 cup fresh rosemary, chopped
2 tbsp. kosher salt
1 tbsp. black pepper, cracked
2 tbsp. olive oil
1 cup dry red wine
1 qt. reserved cooking liquids
1 qt. canned tomatoes, diced
1/4 cup tomato paste
1/4 tsp. red pepper flakes
3 cups fava beans, blanched
1/2 cup fresh mixed herbs, chopped
1, 1/2 cups (divided) Parmesan or Romano cheese, shredded
3 qts. cooked pappardelle pasta
Cooking Directions
1. In a large roasting pan, combine lamb shoulder, garlic, rosemary, salt and pepper; toss to coat. Cover pan with foil; slow roast in 275°F convection oven (or 325ºF conventional oven) for 4 to 6 hours or until tender and
easy to pull from the bone. Remove from heat; cool lamb slightly. Place lamb in a hotel pan, cover and cool.
2. Pour off cooking liquids from roasting pan into a container; chill. When solidified, remove fat layer from top and discard. Strain cooking liquids; reserve.
3. Remove meat from bones; discard any bones, fat and sinew. Shred and/or coarsely chop the meat (should yield approximately 3 quarts). Cover, chill and reserve.
4. In a large rondo, heat oil over medium-high heat. Add shallots and garlic; sauté 2 to 3 minutes. Deglaze pan with wine; cook until reduced by onehalf. Add reserved cooking liquids, tomatoes, tomato paste and pepper;
bring to a boil. Add lamb to ragout base; simmer sauce for 30 to 60 minutes or until rich and slightly thickened.
5. Just before serving add fava beans and herbs; return to a simmer. Stir in 3/4 cup of the cheese; stir to distribute and combine.
6. TO SERVE: For each serving, top 1 cup cooked pasta with 1-1/2 cups lamb ragout; sprinkle each serving with 1 tablespoon of remaining cheese.
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