Ragout of Lamb Shoulder with Cavatelli Recipe | Epicurious

Ingredients

• 1/4 cup olive oil
• 1 5-pound 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
• 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