Papardelle Recipe

Cook the Pappardelle

Bring a large pot of salted water to a boil. Add the pappardelle pasta and cook according to package instructions until al dente. Drain and set aside.

Sear the Lamb

In a large heavy-bottomed pot, heat the olive oil over medium-high heat. Season the lamb chunks with salt and pepper. Sear the lamb in the hot oil until browned on all sides. Remove the lamb from the pot and set aside.

Sauté Vegetables

In the same pot, add the onion, garlic, carrot, and celery. Sauté for about 5-7 minutes until the vegetables are softened and fragrant.

Add Flavorings

Add the star anise and orange zest to the pot. Stir to combine.

Combine Ingredients

Return the seared lamb to the pot. Pour in the beef stock, ensuring the lamb is fully submerged. Bring to a simmer.

Braise the Lamb

Reduce the heat to low, cover the pot, and let the lamb braise for 2-3 hours, or until tender. Stir occasionally.

Finish the Sauce

Once the lamb is tender, remove it from the pot. Stir in the chopped dark chocolate and mix until melted and combined. Adjust seasoning with additional salt and pepper if needed.

Combine Pasta and Lamb

Toss the cooked pappardelle with the braised lamb and sauce until well coated.

Serve

Plate the pappardelle topped with additional sauce, and garnish with grated pecorino cheese and fresh parsley.