Ingredients
Prepare the Lamb Shoulder
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Lamb shoulder 5 lbs
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Salt and Pepper, to taste
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Oil 2 oz
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Onion, chopped 2 each
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Celery, chopped 1 bunch
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Carrots, chopped 3 each
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Garlic 25 cloves
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Tomato paste 1 cup
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Dry white wine 32 oz
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Brown sugar 1 cup
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Rosemary 0.5 bunch
Prepare the Dish
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Unsalted butter 20 Tbsp
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Garlic cloves, thinly sliced 10 each
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Crushed red pepper flakes, as needed
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Broccoli rabe, blanched and chopped 5 cups
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Tagliatelle pasta, cooked 1.5 lbs
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Asiago cheese, shredded 2.5 cups
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Extra virgin olive oil, as needed
Preparation
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Prepare the Lamb Shoulder
- Season the lamb and sear in oil in a large rondeau. Remove and set aside.
- In the same pan, add the onion, celery, carrots and garlic and cook until vegetables are browned. Add the tomato paste and cook 5 minutes more. Deglaze with white wine and add the brown sugar. Add the rosemary.
- Return the lamb to the pan, add enough prepared Knorr® Liquid Concentrated Base Chicken to cover and bring to a simmer. Cover and braise in a 325F oven for about 3.5 hours until the lamb is fork tender.
- Shred the lamb. Strain the vegetables from the liquid, and add enough liquid back to the shredded lamb to coat.
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Prepare the Dish
- For each portion, heat 2 Tbsp butter in a sauté pan, add 1 thinly sliced garlic clove and crushed red pepper flakes. Sauté ½ cup broccoli rabe. Add cooked pasta and lamb to heat through.
- Place in a bowl, shred ¼ cup asiago over top and drizzle with extra virgin olive oil.