Ragout Of Lamb Shoulder With Cavatelli Recipes

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RAGOUT OF LAMB SHOULDER WITH CAVATELLI



Ragout of Lamb Shoulder with Cavatelli image

Provided by John Besh

Categories     Soup/Stew     Lamb     Pasta

Yield Serves 6–8

Number Of Ingredients 20

1/4 cup olive oil
1 5-pound bone-in lamb shoulder
1 teaspoon fennel seeds, crushed
Leaves from 1 sprig fresh rosemary, chopped
Salt
Freshly ground black pepper
1 bunch leeks, trimmed, chopped, and cleaned
1 stalk celery, chopped
4 cloves garlic, chopped
Pinch red pepper flakes
3 filets salt-cured anchovies
2 tablespoons tomato paste
Leaves from 4 sprigs fresh thyme, chopped
1 bay leaf
1 1/2 cups red wine
Peel of 1/2 orange
1 cup red pearl onions, peeled
2 cups Basic Fond de Veau
1 16-ounce package cavatelli pasta, cooked
1 cup fresh sweet peas

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

LAMB RAGOUT



Lamb Ragout image

Heavenly! I saw this recipe in a magazine at the supermarket (? Fine Cooking ? Gourmet). I was so excited, wrote the ingredients on a scrap of paper, and made a dash for the meat department. I substituted boneless lamb for shoulder chops, Merlot for white wine, Roma tomatoes for artichoke hearts, increased the amount of garlic and tomato paste and added parsley. I served this with Yam a Day. Eat your heart out Jan S. !!

Provided by Lorac

Categories     Lamb/Sheep

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb boneless lamb, cubed
1 tablespoon butter
1 tablespoon olive oil
3 cloves garlic, minced
2 teaspoons finely chopped fresh rosemary needles
1/2 cup merlot or 1/2 cup dry white wine
1 (14 ounce) can reduced-sodium beef broth
3 tablespoons tomato puree
4 roma tomatoes, chopped
1/4 cup kalamata olive, pitted and chopped
1 tablespoon chopped fresh parsley

Steps:

  • Heat oil and butter and brown lamb over high heat.
  • Add garlic and rosemary, stir for 30 seconds.
  • Add wine and stir, mix in beef broth and tomato puree.
  • Reduce heat, cover and simmer for 1 hour.
  • Remove cover,increase heat to medium high and cook until sauce begins to thicken.
  • Add tomatoes and olives and cook 5 minutes.
  • Stir in parsley and serve.

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