Slow Club’s Slow Braised Lamb Stew with Pappardelle

Prep: 30 minutes

Cook: 1 hour

Serves: 6

This recipe is from Sante Salvoni, the chef of Slow Club in San Francisco.

Ingredients

3 pounds lamb shoulder, cut into 1/2-inch cubes

Kosher salt and freshly ground black pepper

2 tablespoons olive oil

1 tablespoon unsalted butter

2 ounces pancetta, cut into 1/4-inch dice

1 medium onion, cut into 1/4-inch dice

2 large carrots, cut into 1/4-inch dice

2 cloves fresh garlic, peeled and finely minced

1/4 pound cremini mushrooms, quartered

1 4 ounce can tomato paste

2 cups good quality red wine

4 cups chicken stock

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh rosemary

1 teaspoon chili flakes, (optional)

1 tablespoon kosher salt

Freshly ground pepper to taste

2 tablespoons unsalted butter

6 tablespoons coarsely chopped flat leaf parsley

1 pound fresh pappardelle pasta

Kosher salt

1 tablespoon unsalted butter, melted

2 cups grated Parmesan cheese

Directions

To braise the lamb:

  1. Season the lamb with the kosher salt and ground pepper, coating all sides of the meat.
  2. Heat a non-reactive, heavy bottomed pan over medium high heat. Add the olive oil to the pan. When the oil is hot, but not smoking, add a single layer of lamb to the pot, leaving plenty of room between the pieces. Brown the lamb on all sides, working in several batches to prevent overcrowding the pot.
  3. Remove the browned lamb to a plate and discard any fat remaining in the pan.
  4. Lower the heat to medium and add the unsalted butter and pancetta. Brown the pancetta for about 4 minutes, scraping any bits that adhere to the bottom of the pan.
  5. Add the onion, carrot, garlic and cremini mushrooms. Sauté the vegetables until they begin to lightly caramelize, about 15 minutes.
  6. Add the tomato paste and increase the heat to high. Cook the mixture for about 1 minute, then return the browned lamb to the pot.
  7. Add the red wine, reduce by half, and then add the chicken stock. Reduce the heat to low and simmer the stew until the meat is tender and the stock has reduced to a stew-like consistency, about 45 minutes. Turn off the heat and stir in the butter and half of the chopped parsley.

Prepare the pasta:

  1. In a large, covered stockpot, bring 5 quarts of salted water to a boil. When the stew is finished, add the pappardelle to the boiling water. Cook the pasta until it is al dante, about 3 minutes. Drain the pasta and add it back to the pot. Add the melted butter. Toss gently and divide between six warm plates.
  2. Make a small well in the center and divide the stew between the plates. Sprinkle liberally with the Parmesan cheese and the remaining chopped parsley. Serve immediately.
  3. Meanwhile, prepare the pasta: In a large, covered stockpot, bring 5 quarts of salted water to a boil. When the stew is finished, add the pappardelle to the boiling water. Cook the pasta until it is al dante, about 3 minutes. Drain the pasta and add it back to the pot. Add the melted butter. Toss gently and divide between six warm plates. Make a small well in the center and divide the stew between the plates. Sprinkle liberally with the Parmesan cheese and the remaining chopped parsley.
  4. Serve immediately.