Ragout of Lamb Shoulder with Cavatelli

Name: Ragout of Lamb Shoulder with Cavatelli
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 3 filets salt-cured anchovies; 1 bay leaf; 6 servings Freshly ground black pepper; 454 grams package cavatelli pasta, cooked; 1 stalk celery, chopped; 1 teaspoon fennel seeds, crushed; 4 cloves garlic, chopped; 2 kilograms bone-in lamb shoulder; 1 bunch leeks, trimmed, chopped, and cleaned; 59 milliliters olive oil; 1 of Peel orange; 237 milliliters fresh sweet peas; 237 milliliters red pearl onions, peeled; 1 pinch Pinch red pepper flakes; 355 milliliters red wine; 1 leave from 1 sprig fresh rosemary, chopped; 6 servings Salt; 1 leave from 4 sprigs fresh thyme, chopped; 2 Tbsps tomato paste; 473 milliliters Basic Fond de Veau

Ragout of Lamb Shoulder with Cavatelli is a dairy free main course. This recipe serves 6. One portion of this dish contains approximately 60g of protein, 23g of fat, and a total of 760 calories. A mixture of filets salt-cured anchovies, peas, bay leaf, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the orange peel you could follow this main course with the Almond Fresh Berry Trifle as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Heat the oil in a large, heavy-bottomed pot over high heat. Season the lamb shoulder with the fennel, rosemary, salt, and pepper.

Ingredients you will need

Lamb Shoulder

Rosemary

Fennel

Pepper

Salt

Cooking Oil

Equipment you will use

Pot

Add the lamb to the pot and sear on all sides, turning occasionally, until golden brown, 57 minutes.

Ingredients you will need

Lamb

Equipment you will use

Pot

Transfer to a platter.

Add the leeks, celery, garlic, and red pepper flakes to the pot and cook until softened, about 5 minutes.

Ingredients you will need

Red Pepper Flakes

Celery

Garlic

Leek

Equipment you will use

Pot

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, 34 minutes.

Ingredients you will need

Tomato Paste

Anchovies

Bay Leaves

Crust

Thyme

Equipment you will use

Pot

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.

Ingredients you will need

Orange Zest