Recipe Provided ByAmerican Lamb Board
- 10 to 12 pounds American Lamb shoulder, bone-in
- 1/4 cup garlic cloves, mashed
- 1/4 cup fresh rosemary, chopped
- 2 tablespoons kosher salt
- 1 tablespoon black pepper, cracked
- 2 tablespoons olive oil
- 1 cup shallots, minced
- 2 tablespoons garlic, minced
- 1 cup dry red wine
- 1 quart reserved cooking liquids
- 1 quart canned tomatoes, diced
- 1/4 cup tomato paste
- 1/4 teaspoon red pepper flakes
- 3 cups fava beans, blanched (optional)
- 1/2 cup fresh mixed herbs, chopped
- 1-1/2 cups Parmesan or Romano cheese, shredded, divided
- 3 quarts cooked pappardelle pasta, cooked (1-1/2 pounds dry)
In a large roasting pan, combine lamb shoulder, garlic, rosemary, salt and pepper; toss to coat. Cover pan with foil; slow roast in 275°F convection oven (or 325ºF conventional oven) for 4 to 6 hours or until tender and easy to pull from the bone. Remove from heat; cool lamb slightly. Place lamb in a hotel pan, cover and cool.
Pour off cooking liquids from roasting pan into a container; chill. When solidified, remove fat layer from top and discard. Strain cooking liquids; reserve.
Remove meat from bones; discard any bones, fat and sinew. Shred and/or coarsely chop the meat (should yield approximately 3 quarts). Cover, chill and reserve.
In a large rondo, heat oil over medium-high heat. Add shallots and garlic; sauté 2 to 3 minutes. Deglaze pan with wine; cook until reduced by one-half. Add reserved cooking liquids, tomatoes, tomato paste and pepper; bring to a boil. Add lamb to ragout base; simmer sauce for 30 to 60 minutes or until rich and slightly thickened.
Just before serving add fava beans and herbs; return to a simmer. Stir in 3/4 cup of the cheese; stir to distribute and combine.
To serve: For each serving, top 1 cup cooked pasta with 1-1/2 cups lamb ragout; sprinkle each serving with 1 tablespoon of remaining cheese.