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Recipes

Papparadelle w/ Braised Lamb, Pancetta, and Baby Arugula

Recipe Date:
October 14, 2013
Serving Size:
4
Cook Time:
02:00:00
Difficulty:
Hard
Measurements:
Imperial (US)
Ingredients
  • For the sauce:
  • 2 ozs pancetta, diced small
  • 1 tbsp olive oil
  • 1 1/2 lbs lamb shoulder steaks, bone-in
  • Kosher salt and fresh ground black pepper
  • 1/2 cup onion, small diced
  • 1/4 cup celery, small diced
  • 1/4 cup carrot, peeled and finely grated
  • 3 garlic cloves, peeled and minced
  • 1 tbsp dried porcini mushrooms, minced
  • 1 bay leaf
  • 1/2 tsp fresh minced rosemary (1/4 tsp. dried)
  • 1 tsp fresh minced thyme (1/2 teaspoon dried)
  • 2 tbsps tomato paste
  • 1/4 cup dry red wine
  • 3 cups beef, veal or lamb stock, or low sodium canned beef broth
  • For the finished dish:
  • Reserved sauce from above
  • 3/4 lb dried pappardelle
  • Kosher salt
  • 4 ozs baby arugula, washed
  • 1 tbsp extra virgin olive oil
  • Extra meat stock if necessary
  • Kosher salt and fresh ground black pepper to taste
  • Parmigiano-Reggiano or Pecorino-Romano for grating
Directions

To Make the Sauce: 
Add the pancetta and olive oil to 4 quart heavy bottomed pot and heat over 
medium. Cook the pancetta until crispy and remove with a slotted spoon, leaving 
the fat in the pan. Season the lamb shoulder steaks lightly with salt and pepper 
and brown well on both sides, about 10 minutes. Remove lamb and add the 
onions, celery, carrot and garlic. Sauté the vegetables until brown and tender, 
about 6-8 minutes. Add the porcini mushrooms, bay leaf, rosemary, thyme, tomato 
paste and red wine, and cook for another 2-3 minutes. Add the pancetta, lamb and 
broth back to the pan and bring to a simmer. Cover tightly and place in a 
preheated 325 degree oven for approximately 1 ½ hours until the lamb is very 
tender. Remove the lamb carefully from the pot and let cool. When you can 
handle it, pick the meat from the bones and shred or coarsely chop. Discard the 
bones and add the meat back to the sauce. Chill sauce until ready to use. 
 
To Serve: 
Bring a large pot of salted water to a boil and cook the pasta until al dente. While 
the pasta is cooking, reheat the sauce in a large sauté pan over low heat. Drain 
the pasta and add to the sauce. Add the arugula and olive oil and toss. If the pasta 
looks a little dry, add a bit more meat stock, then taste for seasoning and adjust as 
necessary.

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