Prep Time
20 MIN
Cook Time
5 HRS
Total Time
5 HRS, 20 MIN
Servings
4
Ingredients
2-2.5 lb American Lamb Shoulder (excess fat trimmed).
2 carrots
1 garlic head
2 celery ribs
1 large onion
1/4 bunch parsley
1/2 teaspoon allspice
1/2 teaspoon dried tarragon
1 teaspoon dried oregano
1 tablespoon calabrian chili paste
3 tablespoon tomato paste
2 tablespoon balsamic vinegar
3 anchovies (minced).
1.5 cups red wine.
1 parm rind
28 oz crushed tomatoes.
1.5 cups water or beef stock.
kosher salt
pecorino romano to taste.
1/4 cup creme fraiche or heavy cream.
9-10 basil leaves plus more for topping
Directions
1. Cut up the American lamb into chunks. Sprinkle with kosher salt generously.
2. Brown them on all sides. Remove from the pan and blot out excess fat.
3. Chop your onion, celery and carrot as small as you can. Brown them on the pan where you broned the lamb.
4. After about 15 min, add in the anchovies, tomato paste, calabrian chili paste and spices. Cook together 3-4 min.
5. Deglaze with the wine and 1 tbsp of the balsamic. Add the tomatoes and stock. Simmer. Add in the garlic head, parm rind, lamb and the parsley. Bake covered at 300F for 3-4 hrs or until super tender.
6. Remove excess oil from the pan. Shred the lamb and lightly simmer with the rest of the balsamic for 15-20 min.
7. Finish off the sauce with the pecorino, creme fraiche and basil in a skillet, add in pappardelle with pasta water and that's it.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
