Appears in Chef John Besh’s cookbook, Cooking From the Heart: My Favorite Lessons Learned Along the Way. Read our review.
Chef Besh: "At first glance, this might look like a simple lamb stew, but you will be delighted by its finesse when you remove the lamb from the bone, return it to the pot, and toss with your favorite pasta. The secret to this deep and succulent sauce is the Fond de Veau, a reduced veal stock whose unctuousness is well worth the extra preparation. The lamb can be made ahead, to concentrate the flavors. This ragout makes a surprisingly satisfying dish for entertaining."
Ingredients:
1, 5-pound bone-in lamb shoulder 1 tsp. fennel seeds, crushed leaves from 1 sprig fresh rosemary, chopped salt freshly ground black pepper 1 bunch leeks, trimmed, chopped, and cleaned 1 stalk celery, chopped 4 cloves garlic, chopped pinch red pepper flakes 3 filets salt-cured anchovies 2 tbsp. tomato paste leaves from 4 sprigs fresh thyme, chopped 1 bay leaf 1 + 1/2 cups red wine peel of 1⁄2 orange 1 cup red pearl onions, peeled 2 cups Basic Fond de Veau 1 16-ounce package cavatelli pasta, cooked 1 cup fresh sweet peas
Method:
- Heat the oil in a large, heavy-bottomed pot over high heat. Season the lamb shoulder with the fennel, rosemary, salt, and pepper. Add the lamb to the pot and sear on all sides, turning occasionally, until golden brown, 5–7 minutes. Transfer to a platter.
- Add the leeks, celery, garlic, and red pepper flakes to the pot and cook until softened, about 5 minutes. 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.
- 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. Remove from the heat and let the lamb cool in the pot, covered. Discard the bay leaf.
