Recipe provided by | LindseyeatsLA
INGREDIENTS
1 tablespoon vegetable oil
2 small shallots
1 carrots, finely chopped
1 celery, finely chopped
2 small yellow onions, finely chopped
1 1⁄2 lbs American Lamb Shoulder
1 1/2 cup red wine
3 tablespoons tomato paste
28oz San Marzano crushed tomatoes
1 bay leaf
2 cups water, beef broth, or bone broth
1⁄2 teaspoon crushed red pepper
1 tablespoon soy sauce
1 tablespoon balsamic
16oz rigatoni
4 garlic cloves, finely chopped
1 sprig rosemary
3 tablespoon heavy cream
Salt and pepper to taste
pecorino and parsley to top
DIRECTIONS
To begin, heat a dutch oven with a drizzle of vegetable oil. Cube and brown your lamb on all sides until browned on all sides. Remove from dutch oven.
With the heat still on, add in your shallots, carrot, celery, onion and garlic cloves in the pot and sweat for 10-15 minutes. Add your tomato paste and red pepper and let the flavors combine and melt down.
Add your wine, balsamic and soy sauce and reduce for another 10-15 minutes. Next, add your crushed tomatoes, water or broth, rosemary, bay leaf and lamb back in. Mix well. Leave on the stove on medium low heat for about an hour.
Transfer to a 350 degree oven for another 2-3 hours until the lamb is tender and falls apart. Remove the lamb chunks, shred them and add back in your sauce. This is the time where you can transfer your sauce to the fridge or freezer.
To finish your ragu, mix cooked rigatoni and a dash of heavy cream in a pan with your pasta lamb ragu, top with pecorino and parsley, serve and enjoy!
