Date Night American Lamb Ragu Rigatoni

Name: Date Night American Lamb Ragu Rigatoni
Prep time: PTM
Ingredients: 1 tbsp vegetable oil; 2 small shallots; 1 carrot; finely chopped; 1 celery; finely chopped; 2 small yellow onions; finely chopped; 1 1/2 lbs American lamb shoulder; 1 1/2 cups red wine; 3 tbsp tomatoe paste; 28 oz. San Marzano crushed tomatoes; 1 bay leaf; 2 cups water; 1/2 tsp crushed red pepper; 1 tbsp soy sauce; 1 tbsp balsamic; 16 oz. rigatoni; 4 cloves garlic; finely chopped; 1 sprigs rosemary; 3 tbsp heavy cream; salt and pepper; to taste; pecorino and parsley to top

Lamb Shoulder

June 16, 2020

This American lamb ragu rigatoni is perfect for a date night in or a dinner party.

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Ingredients

1 tbsp vegetable oil

2 small shallots

1 carrot; finely chopped

1 celery; finely chopped

2 small yellow onions; finely chopped

1 1/2 lbs American lamb shoulder

1 1/2 cups red wine

3 tbsp tomatoe paste

28 oz. San Marzano crushed tomatoes

1 bay leaf

2 cups water

1/2 tsp crushed red pepper

1 tbsp soy sauce

1 tbsp balsamic

16 oz. rigatoni

4 cloves garlic; finely chopped

1 sprigs rosemary

3 tbsp heavy cream

salt and pepper; to taste

pecorino and parsley to top

Directions

1To begin, heat a dutch oven with a drizzle of vegetable oil. Cube and brown your lamb on all sides until browned on all sides. Remove from dutch oven.

2With the heat still on, add in your shallots, carrot, celery, onion and garlic cloves in the pot and sweat for 10-15 minutes. Add your tomato paste and red pepper and let the flavors combine and melt down.

3Add your wine, water, balsamic and soy sauce and reduce for another 10-15 minutes. Next, add your crushed tomatoes, broth, rosemary, bay leaf and lamb back in. Mix well. Leave on the stove on medium low heat for about an hour.

4Transfer to a 350 degree oven for another 2-3 hours until the lamb is tender and falls apart. Remove the lamb chunks, shred them and add back in your sauce. This is the time where you can transfer your sauce to the fridge or freezer.

5To finish your ragu, mix cooked rigatoni and a dash of heavy cream in a pan with your pasta lamb ragu, top with pecorino and parsley, serve and enjoy!

Recipe and photographs courtesy of the American Lamb Board and LindseyeatsLA

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