Lamb Rigatoni Recipe

Cooking Instructions

1. 1

   Prepare the Lamb

   In a large pot, heat olive oil over medium heat. Add chopped onions, garlic, carrots, and celery. Sauté until softened, about 5 minutes.

2. 2

   Brown the Lamb

   Add the lamb shoulder to the pot and brown on all sides, about 8-10 minutes.

3. 3

   Add Wine and Stock

   Pour in the red wine and bring to a boil. Scrape the bottom of the pot to release any browned bits. Add the beef or lamb stock, season with salt and pepper, and bring to a simmer.

4. 4

   Braise the Lamb

   Cover the pot and reduce the heat to low. Let the lamb braise for 2-3 hours, or until it is tender and falling apart. Stir occasionally.

5. 5

   Cook the Rigatoni

   About 30 minutes before the lamb is done, cook the rigatoni according to package instructions in a large pot of salted boiling water. Drain and set aside.

6. 6

   Add Mushrooms

   Once the lamb is tender, remove it from the pot and shred it into pieces. Strain the braising liquid, if desired, and return to the pot. Add sliced mushrooms and cook until tender.

7. 7

   Combine and Serve

   Add the shredded lamb back to the pot, stir in the cooked rigatoni, and mix well. Serve topped with grated pecorino cheese and chopped parsley.