Jul 14 2026
Restaurants›The Common Good›Braised Lamb Rigatoni Recipe

Braised Lamb Rigatoni Recipe

Inspired by The Common Good
Time3h
Serves4

Pine Nut | Pomegranate | Sultanas

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Ingredients

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Pasta

Lamb

Toppings

Method

Pasta Preparation

  1. 1

    Cook the Rigatoni

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

Lamb Braising

  1. 2

    Sear the Lamb

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

  2. 3

    Sauté the Vegetables

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

  3. 4

    Deglaze and Simmer

    Pour in red wine and cook for 2-3 minutes, scraping the bottom of the pot to release any browned bits. Add the stock, bay leaves, thyme, and bring to a simmer.

  4. 5

    Braise the Lamb

    Return the lamb to the pot, cover, and reduce heat to low. Let it braise for about 2 hours, or until the meat is tender and easily pulls apart.

Final Assembly

  1. 6

    Combine and Serve

    Remove the lamb from the pot and shred it into bite-sized pieces. Discard bay leaves. Add the shredded lamb back to the sauce and stir to combine. Toss the rigatoni in the lamb sauce until well coated. Serve topped with pine nuts, pomegranate seeds, sultanas, and chopped parsley.

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