Best Ragout Of Lamb Shoulder With Cavatelli Recipes

RAGOUT OF LAMB SHOULDER WITH CAVATELLI

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.

QUICK LAMB RAGù

Steps:

• Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add onions and garlic, and season with salt and pepper. Cook, stirring occasionally, until the onions have become translucent and have totally softened, 5 to 8 minutes. Add a pinch of red-pepper flakes and anchovies, if using, and cook for a minute or two, just to toast the spices and melt the anchovies.
• Add tomato paste and continue to cook, stirring occasionally so it has a chance to stick to the bottom of the pot and caramelize a bit, 2 or 3 minutes.
• Add lamb and season with salt and pepper. Using a wooden spoon or a spatula, stir lamb until the fat starts to soften and the meat begins to break down. Continue to cook, stirring rather frequently until the lamb begins to brown and sizzle in its own fat, 5 to 8 minutes.
• Add crushed tomatoes, stirring to scrape up any bits on the bottom of the pot. Fill the tomato can halfway with water and swirl around to get all the remaining tomato, then add to the pot. Season with salt and pepper and bring to a simmer. Reduce heat to medium-low and continue to cook until sauce is thickened and insanely flavorful, 25 to 30 minutes.
• Serve sauce mixed into and over pasta with plenty of cheese for grating over the top, scattered with a small handful of marjoram, oregano or thyme leaves if you like.

LAMB RAGOUT WITH SPRING VEGETABLES

Steps:

• Season lamb chunks generously with salt and pepper. Sprinkle with fennel seed and rub to distribute. Set aside for 30 minutes (or refrigerate for up to several hours, or overnight).
• Heat oven to 350 degrees. Put 2 tablespoons oil in a Dutch oven or similar heavy pot over medium-high heat. When hot, add lamb and brown on all sides, until meat is well caramelized, about 10 minutes. Work in batches if necessary to avoid crowding pan.
• Remove lamb, turn heat to medium and add onions (and a little oil if necessary) and cook, stirring, until softened and lightly colored, 5 to 8 minutes. Add garlic, bay leaf and thyme and cook for 1 minute, then stir in tomato paste. Sprinkle with flour and cook 2 minutes more. Add white wine and whisk well as mixture thickens. Whisk in broth and bring to a brisk simmer.
• Return meat to pot. Cover pot and bake for about 1 hour 15 minutes, until meat is tender when probed. Taste sauce and adjust seasoning. Keep warm, or cool to room temperature and refrigerate overnight before proceeding with vegetables (which should be prepared right before serving).
• Prepare the vegetables: Remove fava beans from pod. Blanch 2 minutes in boiling water, then cool in ice water. Peel and discard outer gray skin from each bean. You should have about 1 1/2 cups. Set aside. (If using frozen lima beans or edamame, cook the thawed beans for 3 to 4 minutes in salted boiling water.)
• Bring a medium pot of fresh water to a boil and salt well. Add fennel and simmer until tender, about 2 minutes. Remove with spider and rinse with cold water to refresh. In the same pot, cook carrots until tender, about 4 minutes, then remove and refresh. Cook turnips for 3 minutes, then remove and refresh.
• Just before serving, melt butter in a wide skillet over medium heat. Add cooked fennel, carrots and turnips. Add scallions and stir to distribute. Season with salt and pepper. Add a splash of water and cook until scallions have softened, about 2 minutes. Add fava beans and heat through. Stir in lemon zest and parsley.
• Transfer meat and sauce to a large serving dish. Spoon vegetables around meat and garnish with fennel fronds.