American Lamb Shoulder Ragout with Pappardelle



Marinated American lamb chops with rosemary & garlic on a plate


  • 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.

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