Slow Braised Lamb Pasta

Name: Slow Braised Lamb Pasta
Yield: 10
Ingredients: 2.3kg Lamb shoulder; 0.0x Salt and Pepper, to taste; 60.0ml Olive oil; 2.0each Chopped onion; 1.0bunch Celery, chopped; 3.0each Carrots, chopped; 25.0each Garlic cloves; 250.0ml Tomato paste; 1.0L White wine, dry; 145.0g Brown sugar; 0.5bunch Rosemary; 1.0L Knorr® Professional Chicken Liquid Concentrated Base 946mL 4 pack; 280.0g Unsalted butter; 10.0each Garlic cloves, thinly sliced; 780.0g Broccoli rabe, blanched and chopped; 675.0g Tagliatelle pasta, cooked; 220.0g Asiago cheese, shredded; 0.0g Extra virgin olive oil, as needed; 0.0x Crushed red pepper flakes, as needed

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

Lamb shoulder 2.3 kg
Salt and Pepper, to taste
Olive oil 60.0 ml
Chopped onion 2.0 each
Celery, chopped 1.0 bunch
Carrots, chopped 3.0 each
Garlic cloves 25.0 each
Tomato paste 250.0 ml
White wine, dry 1.0 L
Brown sugar 145.0 g
Rosemary 0.5 bunch
Knorr® Professional Chicken Liquid Concentrated Base 946mL 4 pack 1.0 L
Knorr® Professional Chicken Liquid Concentrated Base 946mL 4 pack
Buy it now

x

Sysco

Stewart Foodservice

Gordon Food Service

Costco Business Center

Wholesale Club

A1 Cash + Carry

Flanagan

Amazon

Pratts

Food Service Direct

See more

Prepare the Dish

Unsalted butter 280.0 g
Garlic cloves, thinly sliced 10.0 each
Broccoli rabe, blanched and chopped 780.0 g
Tagliatelle pasta, cooked 675.0 g
Asiago cheese, shredded 220.0 g
Extra virgin olive oil, as needed
Crushed red pepper flakes, as needed

Seafood

Main Course

Lamb

Spring

Summer

Fall

Winter

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.

...

Preparation

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 a165C 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 30 gram butter in a sauté pan, add 1 thinly sliced garlic clove and crushed red pepper flakes. Sauté 80 gram broccoli rabe. Add cooked pasta and lamb to heat through.
- Place in a bowl, shred 20 gram asiago over top and drizzle with extra virgin olive oil.