Ragout of Lamb Shoulder with Cavatelli

Ingredients

• •¼ cup olive oil
• •1 piece lamb shoulder
• •1 teaspoon fennel seeds
• •1 sprig fresh rosemary
• •1 to taste salt
• •1 to taste black pepper
• •1 bunch leeks
• •1 stalk celery
• •4 cloves garlic
• •1 pinch red pepper flakes
• •3 filets anchovies
• •2 tablespoons tomato paste
• •4 sprigs fresh thyme
• •1 leaf bay leaf
• •1½ cups red wine
• •½ orange orange peel
• •1 cup pearl onions
• •2 cups Fond de Veau
• •16 ounce cavatelli pasta
• •1 cup sweet peas

Cooking Instructions

1. 1.

   1. Heat the oil in a large, heavy-bottomed pot over high heat. Season the lamb shoulder with the fennel, rosemary, salt, and pepper. Add the lamb to the pot and sear on all sides, turning occasionally, until golden brown, 5-7 minutes. Transfer to a platter.

   7 min

2. 2.

   2. Add the leeks, celery, garlic, and red pepper flakes to the pot and cook until softened, about 5 minutes. Add the anchovies, tomato paste, thyme, and bay leaf and cook, stirring constantly, until a dark, mahogany-colored crust forms on the bottom of the pot, 3-4 minutes.

   9 min

3. 3.

   3. Add the wine and bring to a boil, stirring constantly. Return the lamb to the pot and add the orange peel, red onions, and Fond de Veau. Cover and bring to a boil. Reduce the heat to a slow simmer and cook until the lamb is tender, about 2 hours. Remove from the heat and let the lamb cool in the pot, covered. Discard the bay leaf.

   120 min

4. 4.

   4. When you're ready to serve, pull the lamb meat from the bone and return to the rich sauce in the pot along with the cooked pasta. Add the sweet peas and warm thoroughly before serving.

   10 min