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