Pappardelle Recipe

Inspired by Basso

Time2h 30m

Serves4

Braised lamb + star anise + orange zest + dark chocolate pecorino

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Ingredients

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Pasta

8.82 oz (250 grams) Pappardelle

1 tsp Celtic sea salt

Braised Lamb

2.2 lb (1 kg) Lamb shoulder

2 tbsp olive oil

1 medium Onion, chopped

3 cloves Garlic, minced

1 medium Carrot, diced

1 stalk Celery, diced

2 1/8 cup (500 ml) Chicken or beef stock

2 pieces Star anise

1 tsp Orange zest

1 tsp Celtic sea salt

1 tsp black pepper

Garnish

1 3/4 oz (50 grams) Dark chocolate pecorino, grated

2 tbsp Fresh parsley, chopped

Method

Pasta Preparation

Cook the Pappardelle

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

Braised Lamb Preparation

Sear the Lamb

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the lamb shoulder with salt and black pepper. Sear the lamb on all sides until browned, about 5-7 minutes. Remove the lamb and set aside.

Sauté the Vegetables

In the same pot, add the chopped onion, garlic, carrot, and celery. Sauté until the onions are translucent, about 5 minutes.

Add Flavors

Return the lamb to the pot. Add the star anise, orange zest, and stock. Bring to a simmer.

Braise the Lamb

Cover the pot and reduce the heat to low. Allow the lamb to braise for about 2 hours, or until it is tender and easily pulls apart with a fork.

Shred the Lamb

Remove the lamb from the pot and let it cool slightly. Shred the meat using two forks and return it to the pot, stirring to combine with the sauce.

Assembly and Garnishing

Combine and Serve

In a large bowl, combine the cooked pappardelle with the braised lamb and sauce. Toss to ensure the pasta is well coated. Serve in bowls topped with grated dark chocolate pecorino and chopped parsley.