Parppadelle with Lamb Shoulder
Ingredients:
- 1 to 2 lbs of cubed lamb shoulder or whole shanks
- Carrots, diced
- Celery, diced
- Onions, diced
- Garlic
- Tomato paste
- Red or white wine
- Crushed tomatoes
- Bay leaf
- Butter
- Salt & pepper
- Grated pecorino romano cheese
- 1 lb pasta
Instructions:
Season 1 to 2 lbs of cubed lamb shoulder or whole shanks and brown all over in a hot dutch oven. Remove the meat and slowly caramelize some diced carrots, celery and onions. When deeply golden brown, stir in a few smashed garlic cloves and a spoonful or two of tomato paste, and cook for a few more minutes. Deglaze with red or white wine and scrape the bottom of the dutch oven. Reduce the wine and add back the meat with some crushed tomatoes (not a lot…this is not a tomato sauce), a bay leaf and some broth if you have it, just enough to not quite cover the meat. Cover the dutch oven and cook slowly in a 325 F oven until the lamb is very tender. Remove the meat from the shank bones or stir the shoulder pieces with a wood spoon to break them up in to the sauce. When you are ready to make your dish, heat the ragu in a pan with some butter while the pasta is boiling. Toss the pasta, butter and ragu together with some grated pecorino. Hmmm... talk about food for the soul.🙂
