Braised Lamb Stew With Pappardelle

• PREP - 30 MINUTES

• COOK - 1 HOUR

• SERVES - 6

 

DIRECTIONS

To braise the lamb:

       Season the lamb with the kosher salt and ground pepper, coating all sides of the meat. Heat a non-reactive, heavy bottomed pan over medium high heat. Add the olive oil to the pan. When the oil is hot, but not smoking, add a single layer of lamb to the pot, leaving plenty of room between the pieces. Brown the lamb on all sides, working in several batches to prevent overcrowding the pot. Remove the browned lamb to a plate and discard any fat remaining in the pan

 

        Lower the heat to medium and add the unsalted butter and pancetta. Brown the pancetta for about 4 minutes, scraping any bits that adhere to the bottom of the pan.

 

        Add the onion, carrot, garlic and cremini mushrooms. Sauté the vegetables until they begin to lightly caramelize, about 15 minutes.

 

        Add the tomato paste and increase the heat to high. Cook the mixture for about 1 minute, then return the browned lamb to the pot.

 

        Add the red wine, reduce by half, and then add the chicken stock. Reduce the heat to low and simmer the stew until the meat is tender and the stock has reduced to a stew-like consistency, about 45 minutes. Turn off the heat and stir in half of the chopped parsley.

 

Prepare the pasta:

         In a large, covered stockpot, bring 5 quarts of salted water to a boil. When the stew is finished, add the pappardelle to the boiling water. Cook the pasta until it is al dante, about 3 minutes. Drain the pasta and add it back to the pot.

 

         Toss gently and divide between six warm plates. Make a small well in the center and divide the stew between the plates. Sprinkle liberally with the remaining chopped parsley. Serve immediately.

 

         Meanwhile, prepare the pasta: In a large, covered stockpot, bring 5 quarts of salted water to a boil. When the stew is finished, add the pappardelle to the boiling water. Cook the pasta until it is al dante, about 3 minutes. Drain the pasta and add it back to the pot. Toss gently and divide between six warm plates. Make a small well in the center and divide the stew between the plates. Sprinkle liberally with the remaining chopped parsley. Serve immediately.