FOR THE LAMB SHOULDER
1 bone-in lamb shoulder (We use
Martin’s lamb, but any small farm– raised shoulder will be fine.) Kosher salt
3 onions, peeled and chopped
1/2 head celery, leaves removed and chopped
4 large carrots, peeled and chopped 4 cups Madeira
1 gallon veal stock
1 gallon chicken stock
4 sprigs of thyme
2 sprigs of rosemary
Preheat a convection oven to 275°F. Bring a large rondeau to a smoke over high heat with a small amount of canola oil. Liberally season the lamb shoulder on all sides with kosher salt and fresh ground black pepper. Sear the lamb shoulder to a deep golden brown on all sides. Remove the shoulder and add the mirepoix (onions, celery, and carrots, chopped) to the pan and roast it until golden brown. Deglaze the pan with the Madeira and then add the lamb shoulder back to the pan. Top with veal and chicken stock, then add the thyme and rosemary. Bring to a simmer, cover with aluminum foil, and cook in the oven for 2 1/2 hours or until fully tender. When the lamb is fully braised, allow it to cool completely in its braising liquid. Remove from the liquid and shred the meat from the bone. Reserve the meat for the service. Carefully remove any fat from the liquid. Slowly reduce by half, cool, and reserve.
FOR THE PAPPARDELLE
3 1/2 cup AP flour
12 egg yolks
2 whole eggs
2 tbs olive oil
1/4 cup milk Kosher salt
Add the flour into a large mixing bowl and create a well in the center of the flour. Add the rest of the ingredients and begin to combine, working from the center towards the outside. When the dough is combined to form a shaggy mass, dump onto a lightly floured work surface and knead the dough with the heels of your palms for about 5 minutes or until the dough is smooth and has a slight sheen to it. Allow the dough to rest for at least 30 minutes. Begin rolling your pasta at the widest setting on the machine, making sure to form sheets that are as wide as the roller. Roll the dough through the widest setting 10 times or so. Gradually decrease the setting on the machine until you can see your fingers underneath the pasta sheet, periodically dusting with AP flour to keep it from sticking. Using a chef’s knife, cut the pasta into 12-inch-long pieces and then into 1 1/2-inch ribbons. Dust with semolina flour, portion into 4-ounce piles, and reserve for service.
FOR THE GARNISH
4 large parsnips, peeled and cut on a bias
2 oz butter
1 lb pearl onions, peeled Kosher salt
Sweat the parsnips in 1 ounce
of the butter over low heat for 2 to 3 minutes. Add the chicken stock to cover and 2 sprigs of thyme. Slowly simmer until the parsnips are tender and the stock is reduced to a glaze. Cool and reserve.
In another small sauté pan, bring a small amount of canola oil to a smoke. Add the pearl onions and pan roast until golden brown. Degrease the pan and add remaining butter, thyme, the chicken stock to cover. Slowly simmer until the onions are tender and the stock is reduced to a glaze. Cool and reserve.
8 oz butter
3 tbs minced shallot
2 tbs minced garlic
One 1/2-lb shredded lamb shoulder
Glazed pearl onions
1 quart lamb reduction
Four 5-oz portions of pappardelle
2 oz dill, picked
Slowly melt 3 ounces of butter in a large saucepan. Add the shallots and garlic and sweat until translucent. Add the lamb shoulder, parsnips, and pearl onions. Allow to cook until heated through.
Add the lamb braising liquid and bring to a simmer. Mount with the remaining 5 ounces of butter. Adjust seasoning with kosher salt and black pepper. Finish the ragout with a dash of Banyuls vinegar.
Meanwhile, drop the pappardelle into salted, boiling water and cook rapidly until al dente. Toss the pasta into the lamb ragout, mixing thoroughly. Adjust seasoning again. Divide into 4 large bowls, top with the picked dill, and enjoy!