Braised Lamb Shoulder with Pappardelle, Sautéed Rapini, Lemon, Parmesan Reggiano & Pine Nuts.
By Executive Chef/ Owner Aram Reed at Chef Aram Reed Private Dining in Chicago, Illinois.
Cure
INGREDIENTS
- 4-5 ea. Lamb shoulders
- 1 cup Salt
- 1 cup Sugar
- 1/2 cup Minced herbs (fresh rosemary, thyme, sage, parsley)
DIRECTIONS
- Cure the lamb. Rub cure all over, cover lamb in plastic and put in cooler for 2 days.
- After two days, rinse thoroughly under cold water until the cure is completely gone.
- Next, tie lamb shoulders to prepare for braising.
Braise
INGREDIENTS
- 2 ea. Carrots, large chop
- 3 ea. Celery sprigs, large chop
- 2 ea. Onions, large dice
- 2 ea. Dried ancho chiles
- 5 ea. Cloves of garlic, peeled but whole
- 1 qt. Beef stock
- 2 cups Red wine
- Fresh sprigs of rosemary and Thyme
DIRECTIONS
- Once lamb is tied up prepare stockpot over high heat. Sear lamb about 3-4 min per side until a nice browning occurs all around. Remove lamb from stockpot, adding a little more oil to the pan if needed.
- Add onions, carrots, celery and garlic and begin to soften for 3-4 minutes or until onions are tender. Next, add wine and deglaze the bottom of the pan before adding lamb, stock and the chiles.
- Cover with foil, and place in oven at 325 o F for 3.5 hours or until lamb is very tender.
- We paired our lamb with a pappardelle pasta with some nice sautéed rapini, lemon, parmesan reggiano, and pine nuts.
Learn more about Exectuive Chef Aram Reed at his Chef’s Roll Profile HERE.
