Ragout of Lamb Shoulder with Cavatelli

Name: Ragout of Lamb Shoulder with Cavatelli
Ingredients: 1, 5-pound bone-in lamb shoulder; 1 tsp. 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 tbsp. tomato paste; leaves from 4 sprigs fresh thyme, chopped; 1 bay leaf; 1 + 1/2 cups red wine; peel of 1⁄2 orange; 1 cup red pearl onions, peeled; 2 cups Basic Fond de Veau; 1 16-ounce package cavatelli pasta, cooked; 1 cup fresh sweet peas

countryroadsmagazine.com

December 2013. Lamb stew with finesse from Chef John Besh.

Keywords

entrées
CRMag Staff
recipes
2013

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