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lamb salt all-purpose extra-virgin olive oil garlic red wine beef broth tomatoes tomato paste onions carrots Pasta unsalted butter freshly grated Parmesan cheese parsley
Viewed: 31 - Published at: 4 months agoIngredients
- 3 pounds boneless leg of lamb, trimmed of excess fat and sinew, meat cut into 1 1/2- to 2-inch pieces
- Salt and freshly ground black pepper
- 3 tablespoons all-purpose flour
- 1/4 cup extra-virgin olive oil
- 3 garlic cloves, finely chopped
- 1 1/2 cups dry red wine
- 3 1/2 cups beef broth
- 1 (14.5-ounce) can diced tomatoes, with juice
- 1 tablespoon tomato paste
- 18 small cipolline onions
- 2 large carrots, peeled, cut into 1-inch pieces
- 1 1/2 pounds pappardelle pasta, preferably fresh
- 2 tablespoons unsalted butter
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup finely chopped fresh flat-leaf parsley
Method
- Sprinkle the lamb with salt and pepper.
- Toss the lamb with the flour in a large bowl to coat.
- Heat the oil in a heavy, large pot over medium-high heat.
- Working in 2 or 3 batches, add the lamb to the pot and cook until brown on all sides, about 10 minutes.
- Transfer the lamb to a bowl.
- Add the garlic to the same pot and saute over medium heat until tender and fragrant, about 1 minute.
- Add the wine and simmer over medium-high heat until reduced by half, stirring to scrape up any browned bits on the bottom of the pot.
- Return the lamb to the pot and stir in the broth, tomatoes with their juice, and tomato paste.
- Cover partially and simmer over medium-low heat, stirring occasionally.
- While the stew simmers, cook the onions in a medium saucepan of boiling water for 2 minutes.
- Drain and cool.
- Peel the onions and cut off the root ends.
- When the stew has cooked for 1 hour, add the onions and carrots.
- Simmer, uncovered, until the lamb and vegetables are tender, about 25 minutes longer.
- Season the stew with salt and pepper.
- Bring a large pot of salted water to a boil over high heat.
- Add the pasta, stir, and cook until tender, about 1 minute.
- Drain the pasta and toss with the butter and Parmesan.
- Spoon the stew over the pasta, and top with a sprinkle of chopped parsley.
