Ragout of Lamb Shoulder with Cavatelli

Ingredients for Ragout of Lamb Shoulder with Cavatelli

• 60ml olive oil

• 450g 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

• 350ml red wine

• Peel of 1/2 orange

• 160g red pearl onions, peeled

• 325g Basic Fond de Veau

• 1 450g package cavatelli pasta, cooked

• 240ml fresh sweet peas

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-coloured 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.