We revisited a previous recipe that we had used from Epicurious when I had a craving for some lamb and fresh pappardelle. I forwarded the recipe along to Derek and let him take the reigns and gather the ingredients for the masterpiece. And while his intentions were good, he came home with goat (healthier option) and linguini of some sort (they were out of pappardelle). Though I was slightly disappointed, I couldn't complain when I had this delicious creation placed in front of me.
He and I both agreed that lamb would have been better as it is more flavorful adds some fantastic depth. And the pasta is by personal preference, there's just something fun about some wide noodles every once in a while. Still, it was quite fantastic.
Here's the original recipe that we used and modified.
INGREDIENTS:
2 pounds boneless lamb shoulder, cut into 2-inch cubes or 3 pounds bone-in lamb stew meat
2 teaspoons ground coriander
1 teaspoon ground fennel seeds
1/2 teaspoon ground cumin
Kosher salt
1/4 cup olive oil
1 carrot, finely diced
1 rib of celery, finely diced
1 onion, finely diced
1 tablespoon tomato paste
1/2 cup dry red wine
2 branches of fresh rosemary
5 sprigs fresh thyme
1 bay leaf
1 28-ounce can diced tomatoes
2 cups chicken stock
3/4 pound pappardelle
3/4 cup fresh whole-milk ricotta cheese
1/4 cup chopped mint
METHOD:
Preheat the oven to 300°. In a small bowl, combine the coriander, fennel and cumin to create a fragrant spice rub. Lighly season the lamb on both sides with Kosher salt and sprinkle the meat evenly with the spice rub.
Heat olive oil in a large dutch oven over moderately-high heat. In batches sear the lamb on all sides until richly browned, about 10 minutes per batch. Remove the browned meat to a plate and repeat with the remaining lamb.
Add the carrot, onion and celery to the reserved oil/fat in the pan and sauté the vegetables until just beginning to brown, about 7-8 minutes. Stir often to prevent scorching. Push the vegetables to the side of the pot to create a hot-spot in the center. Add the tomato paste and stir constantly until it becomes a few shades darker and releases its bright red oils, about 3 minutes. Stir to combine the tomato paste and vegetables.
Add the wine to deglaze the pot, scraping up any browned bits with a wooden spoon. Allow the wine to reduce until almost completely evaporated before adding in the tomatoes, stock, rosemary, thyme and bay leaf. Return the browned lamb to the pot along with any accumulated juices. Bring the pot to a boil and then reduce the heat to a simmer. Cover tightly and place the pot in the oven. Braise the lamb for 3 hours, checking periodically to make sure that the liquid is not reducing too quickly. Replinish the pot with additional stock or water if the lamb looks like it is getting too dry.
Remove the pot from the oven and allow the sauce to cool slightly before skimming off any accumulated fat. Now is the time to remove any bones. Season the sauce to taste with Kosher salt. The ragù can be refrigerated overnight at this point.
Meanwhile, in a large pot of boiling, salted water, cook the pasta until al dente. Drain well and add the pasta to the sauce. Toss gently to dress the pasta with the ragù, breaking up any large chunks of lamb into smaller, bite-size pieces. Serve the pasta in bowls and top with ricotta cheese and chopped mint.
Serves 6
He and I both agreed that lamb would have been better as it is more flavorful adds some fantastic depth. And the pasta is by personal preference, there's just something fun about some wide noodles every once in a while. Still, it was quite fantastic.
Here's the original recipe that we used and modified.
INGREDIENTS:
2 pounds boneless lamb shoulder, cut into 2-inch cubes or 3 pounds bone-in lamb stew meat
2 teaspoons ground coriander
1 teaspoon ground fennel seeds
1/2 teaspoon ground cumin
Kosher salt
1/4 cup olive oil
1 carrot, finely diced
1 rib of celery, finely diced
1 onion, finely diced
1 tablespoon tomato paste
1/2 cup dry red wine
2 branches of fresh rosemary
5 sprigs fresh thyme
1 bay leaf
1 28-ounce can diced tomatoes
2 cups chicken stock
3/4 pound pappardelle
3/4 cup fresh whole-milk ricotta cheese
1/4 cup chopped mint
METHOD:
Preheat the oven to 300°. In a small bowl, combine the coriander, fennel and cumin to create a fragrant spice rub. Lighly season the lamb on both sides with Kosher salt and sprinkle the meat evenly with the spice rub.
Heat olive oil in a large dutch oven over moderately-high heat. In batches sear the lamb on all sides until richly browned, about 10 minutes per batch. Remove the browned meat to a plate and repeat with the remaining lamb.
Add the carrot, onion and celery to the reserved oil/fat in the pan and sauté the vegetables until just beginning to brown, about 7-8 minutes. Stir often to prevent scorching. Push the vegetables to the side of the pot to create a hot-spot in the center. Add the tomato paste and stir constantly until it becomes a few shades darker and releases its bright red oils, about 3 minutes. Stir to combine the tomato paste and vegetables.
Add the wine to deglaze the pot, scraping up any browned bits with a wooden spoon. Allow the wine to reduce until almost completely evaporated before adding in the tomatoes, stock, rosemary, thyme and bay leaf. Return the browned lamb to the pot along with any accumulated juices. Bring the pot to a boil and then reduce the heat to a simmer. Cover tightly and place the pot in the oven. Braise the lamb for 3 hours, checking periodically to make sure that the liquid is not reducing too quickly. Replinish the pot with additional stock or water if the lamb looks like it is getting too dry.
Remove the pot from the oven and allow the sauce to cool slightly before skimming off any accumulated fat. Now is the time to remove any bones. Season the sauce to taste with Kosher salt. The ragù can be refrigerated overnight at this point.
Meanwhile, in a large pot of boiling, salted water, cook the pasta until al dente. Drain well and add the pasta to the sauce. Toss gently to dress the pasta with the ragù, breaking up any large chunks of lamb into smaller, bite-size pieces. Serve the pasta in bowls and top with ricotta cheese and chopped mint.
Serves 6
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