PAPPARDELLE WITH LAMB STEW

Pappardelle with Lamb Stew image

Yield 6 servings

Number Of Ingredients 15

3 pounds boneless leg of lamb, trimmed of excess fat and sinew, meat cut into 1 1/2- to 2-inch pieces
Salt and freshly ground black pepper
3 tablespoons all-purpose flour
1/4 cup extra-virgin olive oil
3 garlic cloves, finely chopped
1 1/2 cups dry red wine
3 1/2 cups beef broth
1 (14.5-ounce) can diced tomatoes, with juice
1 tablespoon tomato paste
18 small cipolline onions
2 large carrots, peeled, cut into 1-inch pieces
1 1/2 pounds pappardelle pasta, preferably fresh
2 tablespoons unsalted butter
1/4 cup freshly grated Parmesan cheese
1/4 cup finely chopped fresh flat-leaf parsley

Steps:

Sprinkle the lamb with salt and pepper. Toss the lamb with the flour in a large bowl to coat. Heat the oil in a heavy, large pot over medium-high heat. Working in 2 or 3 batches, add the lamb to the pot and cook until brown on all sides, about 10 minutes. Transfer the lamb to a bowl. Add the garlic to the same pot and sauté over medium heat until tender and fragrant, about 1 minute. Add the wine and simmer over medium-high heat until reduced by half, stirring to scrape up any browned bits on the bottom of the pot. Return the lamb to the pot and stir in the broth, tomatoes with their juice, and tomato paste. Cover partially and simmer over medium-low heat, stirring occasionally.
While the stew simmers, cook the onions in a medium saucepan of boiling water for 2 minutes. Drain and cool. Peel the onions and cut off the root ends. When the stew has cooked for 1 hour, add the onions and carrots. Simmer, uncovered, until the lamb and vegetables are tender, about 25 minutes longer. Season the stew with salt and pepper.
Bring a large pot of salted water to a boil over high heat. Add the pasta, stir, and cook until tender, about 1 minute. Drain the pasta and toss with the butter and Parmesan.
Spoon the stew over the pasta, and top with a sprinkle of chopped parsley.