Ragout of Lamb Shoulder with Cavatelli

Ingredients

• 3  filets salt-cured anchovies 
• 1  bay leaf 
• 6 servings pepper black freshly ground
• 16 ounce cavatelli pasta cooked
• 1 stalk celery chopped
• 1 teaspoon fennel seeds crushed
• 4 cloves garlic chopped
• 5 pound lamb shoulder bone-in
• 1 bunch leeks cleaned trimmed chopped
• 0.3 cup olive oil 
• 1 of peel orange 
• 1 cup peas fresh sweet
• 1 cup pearl onions red peeled
• 1 pinch pepper flakes red
• 1.5 cups red wine 
• 1 Leaves from 1 sprig rosemary fresh chopped
• 6 servings salt 
• 1 Leaves from 4 sprigs thyme fresh chopped
• 2 tablespoons tomato paste 
• 2 cups basic fond de veau 

Equipment

• pot

Directions

1. Heat the oil in a large, heavy-bottomed pot over high heat. Season the lamb shoulder with the fennel, rosemary, salt, and pepper.
2. Add the lamb to the pot and sear on all sides, turning occasionally, until golden brown, 5–7 minutes.
3. Transfer to a platter.
4. Add the leeks, celery, garlic, and red pepper flakes to the pot and cook until softened, about 5 minutes.
5. Add the anchovies, tomato paste, thyme, and bay leaf and cook, stirring constantly, until a dark, mahogany-colored crust forms on the bottom of the pot, 3–4 minutes.
6. Add the wine and bring to a boil, stirring constantly. Return the lamb to the pot and add the orange peel, red onions, and Fond de Veau. Cover and bring to a boil. Reduce the heat to a slow simmer and cook until the lamb is tender, about 2 hours.
7. Remove from the heat and let the lamb cool in the pot, covered. Discard the bay leaf.
8. When you're ready to serve, pull the lamb meat from the bone and return to the rich sauce in the pot along with the cooked pasta.
9. Add the sweet peas and warm thoroughly before serving.
10. Reprinted with permission from Cooking From the Heart: My Favorite Lessons Learned Along the Way by John Besh. Copyright © 2013 John Besh. Published by Andrews McMeel Publishing.