Recipe Provided ByExecutive Chef Jammir Gray
- 2-1/2 pounds American Lamb shoulder, 2-inch chunks
- 1 cup all-purpose flour
- 1 tablespoon salt
- 1/2 teaspoon ground black pepper
- 4 tablespoons oil
- 1 cup onion, yellow, small dice
- 1/2 cup red bell pepper, small dice
- 1/2 cup carrot, small dice
- 1/2 cup celery, small dice
- 1/4 cup garlic, minced
- 1/4 cup Hungarian paprika
- 1 teaspoon thyme, fresh, minced
- 1/2 cup tomato paste
- 2 to 3 cups lamb, beef or vegetable stock
- 2 bay leaves
Pappardelle Pasta, as needed (makes 4 portions, 4 to 5 ounces each):
- 400 grams all-purpose flour
- 2 grams salt
- 313 grams egg yolks
- 12 grams extra virgin olive oil
- 1 egg, large
- Semolina, as needed
- Crème fraiche, as needed
- Parsley, minced, as needed
In a large bowl, mix the flour, salt and pepper. In a Dutch oven over medium-high heat, heat the oil. Dredge the lamb in the flour mixture; discard any excess flour. Sear lamb in the Dutch oven, making sure to get a dark brown sear on all sides. Set lamb aside; discard all but 2 tablespoons of the residual oil.
In the same Dutch oven, sauté onion, pepper, carrot and celery until vegetables are caramelized. Add garlic, paprika and thyme; cook for 2 to 3 minutes. Add tomato paste; cook for another 2 to 3 minutes. Return lamb to the pot; add stock and bay leaves, making sure to cover the lamb by at least 1/4 inch. Cover and cook on low for about 2 hours or until lamb is tender; make sure to stir the pot every 20 minutes.
When lamb is tender, remove from pot and shred the meat. Add meat back to the pot; cook for an additional 20 minutes.
In a large salted boiling pot of water, cook pappardelle allowing about 4 to 5 ounces per serving. After 3 minutes, remove the cooked pasta from the boiling water; divide into bowls.
For the Pappardelle Pasta: In a stand mixer bowl equipped with a dough hook, add flour and salt. In a separate bowl, whisk together egg yolks, oil and egg. Add the egg mixture to the flour in the stand mixer; mix dough on medium-low until it comes together and is smooth and elastic. Cover; set aside for 30 minutes.
Using a pasta rolling attachment or rolling pin, roll dough out to 1/16-inch thickness. Cut dough into 12 to 16 long, 3/4 to 1-inch-wide strips. Dust pasta with semolina so that it will not stick. Refrigerate or freeze until needed.
To assemble: Spoon 4 ounces of the Lamb Paprikash onto each portion of pasta; garnish with swirls of crème fraiche and a sprinkle of minced parsley.
USDA recommends the following time and temperature parameters
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest