Slow Braised Lamb Pasta

Tagliatelle pasta is tossed with tender lamb shoulder, broccoli rabe, rosemary, pepper flakes, asiago cheese and good quality extra virgin olive oil for a simple, yet hearty dish.

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.
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.