Cara's Cucina: Braised Lamb Ragu

Click 'More on this story' to learn how

Click 'More on this story' to learn how to make this dish.

Red Pepper Rigatoni, Braised Lamb Ragu, Ricotta Salata and Fried Sage

Red Pepper Rigatoni, Braised Lamb Ragu, Ricotta Salata and Fried Sage

Braised Lamb Ragu
1 lamb shoulder (cut into 6 inch by 1 inch strips)
1 onion (diced)
1 carrot (diced)
4 stalks of celery (diced)
2 T tomato paste
2 teaspoon chopped garlic
1 cup red wine
3 cups of red pepper juice (made from 5 red peppers)
3 cups chicken stock
Thyme/rosemary/bay leaf bouquet garnish
5 picked sage leaves
4 oz. Red Pepper Rigatoni (or fresh rigatoni)
2 T of chopped herbs (mixture of 50% fresh parsley, and 50% fresh chives, tarragon, and oregano)
Canola oil
Unsalted butter

Start by making the red pepper juice. If using a juicer, simply juice about 5 red peppers. If using a blender, combine 5 red peppers with ¼ cup water.
Place a medium rondeau (or Dutch oven) on high heat with 2 tablespoons canola oil. Season the lamb with salt and pepper. When pan is hot, add the lamb and sear on each side until golden brown. Take lamb and excess fat out.
Add onions, carrots, and celery and carmelize. Add 1 tablespoon of unsalted butter. Stir every few minutes to keep from burning. About 7-10 minutes later, vegetables should be golden brown.
Add meat back into pot and stir in tomato paste. Then add garlic and deglaze with red wine. Reduce by half, then add red pepper juice and chicken stock along with bouquet garni. Place top on rondeaux and braise for 2 hours in a 375 degree oven. When done, cool down; then take meat out and shred. Pass juice through a fine sieve; next cook juice till it is reduced by a quarter. Add back to meat.
Cook pasta in salted boiling water about 3-4 minutes.
Drop sage leaves in fryer for 5 seconds. Dry on a paper towel.
Place 4 ounces of meat and juice in a 10-inch pan. Bring up to a simmer but don’t reduce too much.
Add pasta to pan, add 1 tablespoon of unsalted butter and herbs. Cook for a minute together. Sauce should be a little thick, but still brothy. Add pasta water, if needed. Season with salt and pepper, as needed.
Plate in a bowl and top with olive oil, ricotta salata and sage leaves.

NICO
@ NJPAC
One Center Street
Newark, NJ 07102
973-642-1226
www.nicokitchenbar.com

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