Lamb Ragu

- on a Slate Blue dinner plate

-Ingredients-

• 1.5 lbs lamb chops or shoulder

• 1 large carrot (4oz) minced

• ½ fennel bulb (4 oz) minced

• ½ medium onion minced

• 4 garlic cloves crushed

• 2 tbsp unsalted butter

• Pinch of thyme

• ½ cup dry red wine

• ¾ cup beef stock

• 28 oz crushed tomatoes

• 2 tbsp tomato paste

• Drizzle heavy cream (to taste)

• Kosher salt

• Olive oil

• 1 lb of long flat pasta such as pappardelle 

-Method-

Salt lamb generously on all sides and place on a sheet pan in the refrigerator uncovered for 30 min to 8 hours, allowing salt to penetrate. Mince carrots, fennel, and onion, and set aside. 

Heat lidded, heavy-bottomed pot or dutch oven on high with a drizzle of olive oil. Sear lamb on all sides and set aside. Reduce to medium heat and add in butter, carrots, fennel, and onion. Caramelize for 7-10 minutes stirring frequently. Add garlic and thyme. Caramelize 3-5 minutes before deglazing with red wine and beef stock.

Add crushed tomatoes and tomato paste, stirring to incorporate, and then nestle lamb chops into sauce. Cover and reduce heat to low, allowing 1.5 to 3 hours for braising.

When lamb is fork tender, shred meat into sauce with 2 forks, removing bones. Taste and add kosher salt if necessary. Finish with cream (1-2 tbsp) and stir, returning lid and turning off heat.

Boil salted water and cook and strain pasta all the way to al dente. Top noodles with sauce and some grated parmesan.